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| 1 (32-ounce) bag frozen white bread dough loaves |
| 1 (16-ounce) container ground pork sausage |
| 1 (3.5-ounce) package pepperoni, chopped |
| 1 small onion, chopped |
| 1 (15-ounce) can black-eyed pea, drained and rinsed |
| 1 cup (4 ounces) shredded sharp cheddar cheese |
| 1 cup (4 ounces) shredded mozzarella cheese |
| 3 egg yolk, lightly beaten |
Thaw bread dough loaves in refrigerator 8 hours.
Cook sausage, pepperoni, and onion in a large skillet, stirring until sausage crumbles and is no longer pink. Drain well. Cool slightly, and stir in black-eyed peas, Cheddar cheese, and mozzarella cheese.
Roll each loaf of thawed bread dough into a 12- x 5-inch rectangle on a lightly floured surface. Brush with egg yolks. Spread each loaf evenly with sausage mixture. Roll up, starting with a long side pinch ends to seal. Place, seam side down, on a lightly greased baking sheet. Brush with remaining egg yolks.
Bake at 350° for 30 minutes cover loosely with aluminum foil, and bake 10 more minutes.
