8 ounces bulk Italian sausage (salsiccia)
1/2 cup chopped peeled potato
2 minced cloves garlic
5 ounces frozen spinach, thawed and well drained
8 ounces pizza sauce
2 tablespoons drained, snipped oil packed sun dried tomatoes
16 ounce frozen bread dough loaf, thawed
1 teaspoon olive oil

Filling
Cook sausage, potato and garlic in skillet till browned and potato is tender. Drain. Stir in spinach, 1/3 cup sauce and tomatoes. Use remaining sauce for dipping.
Assembly
Grease baking sheet. Roll dough to 12x9 inch rectangle on lightly floured surface, stopping occasionally to let the dough relax for easier rolling. Spread filling evenly over dough to within 1 inch of edges. Starting on short side, roll up jelly roll style. Moisten edge and ends and pinch seams to seal. Place on prepared baking sheet, seam side down. Cover and let rise in warm place 30-45 minutes till doubled. Heat oven to 350°F. Lightly brush loaf with oil. Bake 25-30 minutes till golden brown. Remove to rack to cool 30 minutes before slicing.