Ingredients
1 package (1/4 ounce) active dry yeast1-1/4 cups warm water (110° to 115°)1 large egg, room temperature1 tablespoon sugar4 to 4-1/2 cups all-purpose flourFILLING:1/2 pound bulk pork sausage1 small onion, chopped1 celery rib, chopped2 cups shredded cooked turkey1/2 teaspoon pepper1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon poultry seasoning1/2 teaspoon celery salt1/2 teaspoon dried rosemary, crushed1 cup whole-berry cranberry sauce2 cups shredded Swiss cheese1 large egg, beaten
Preparation
In a small bowl, dissolve yeast in warm water. In a large bowl, combine egg, sugar, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
In a large skillet, cook sausage, onion and celery over medium sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking sausage into crumbles; drain if needed. Stir in turkey and seasonings.
Punch down dough. Turn onto a lightly floured surface. Roll into an 20x12-in. rectangle. Spread cranberry sauce to within 1 in. of edges; sprinkle with cheese and top with sausage mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
Place 1 in. apart on a parchment-lined baking sheet, cut side down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 35 minutes.
Preheat oven to 350°. Brush rolls with beaten egg. Bake until lightly browned, 25-30 minutes. Remove from pan to a wire rack; serve warm.
