Stuffed French Toast

Preheat oven to 400°. Chop cooked sausage and mushrooms, using food chopper; place in 2-quart batter bowl and add spinach and cheese.

In 1-quart batter bowl, separate egg; add yolk to spinach mixture, reserving egg white.

Press garlic over spinach mixture, using garlic press; mix well.

Using dough and pizza roller, roll one pizza crust into a 12 x 9-inch rectangle on 18 x 12-inch grooved cutting board.

Spoon half of spinach mixture over dough to within 1/2-inch of edges of dough, spreading evenly.

Starting at longest side of rectangle, roll up dough, jellyroll fashion; press seam together to seal.

Repeat with remaining pizza crust and filling.

Place rolls, seam sides down, on 15-inch round baking stone.

Join ends of rolls to form 1 large ring; pinch, using pastry brush.

Bake 25 to 30 minutes or until golden brown.

Let stand 10 minutes before cutting.