Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink.
Remove from pan; drain well, pressing between paper towels.
Unroll dough into a rectangular shape on a lightly greased baking sheet; sprinkle evenly with sausage and cheese. Beginning with 1 long side, roll up, jelly-roll fashion. Turn, seam side down, on baking sheet, and pinch ends to secure filling inside.
Cut 3 (1/4-inch-deep) slits across top of dough with a sharp paring knife.
Bake at 350 for 30 minutes or until browned.
Remove from oven; let stand 10 minutes before slicing.
Note: For testing purposes only, we used Pillsbury Crusty French Loaf.
