Turn Canned Biscuit Dough into Pull-Apart Bread

If a sausage, egg, and cheese sandwich was paired with a portion of warm, buttery cookies, their kids would have baked this shared sausage-and-cheese bread. The pre-made sponge cake batter will serve as the base for this easy-to-break roll before the poached sausage is stuffed into it. As for cheese and sausage, you can enjoy their taste. Here we used classic rustic sausage, spicy cheddar and salted parmesan, but why not change that? Try the spicy chorizo with Monterey jack and kotija, or the chicken and apple sausage with yellow cheddar and a little grated manchego. Split sponge cake bread with sausage and cheese
Preheat the oven to 325 °F. Lightly brush a 9-inch x 5-inch baking dish with cooking spray. Set aside.Place the circles of sponge dough on the work surface. Using your hands or a rolling pin, squeeze out or roll out 1 1/4-inch thick sponge cake. Brush with a little melted butter and sprinkle with 1 tablespoon of sausage and about 1 tablespoon each of cheddar and parmesan reggiano. Squeeze out or roll out a second 1/4-inch thick sponge cake batter and place on top of the sausage and cheeses. Lightly press the sponge cake so that it forms a stack. Brush the sponge cake with a little melted butter and sprinkle with about 1 tablespoon each of the cheddar and parmesan reggiano. Take the cookie stack by its 2 opposite edges and place it in the prepared baking dish, turning the edges of the stack into a taco shape. Repeat the procedure with the remaining cookies and add butter, sausage and cheeses.Sprinkle the top of the loaf with the remaining sausage and cheese and bake in the preheated oven until golden brown, until a thermometer placed in the center of the loaf reads 190 ° F, 30 to 35 minutes. Remove from the oven and let cool 10 minutes before serving.