Sausage Cheese Olive Loaves

3 loaves (1 pound each) frozen bread dough
1 pound bulk hot pork sausage
1 pound bulk mild pork sausage
1 pound bulk sage pork sausage
1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch pieces
2 cups (8 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup grated Parmesan cheese
1 can (6 ounces) ripe olives, drained and sliced
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and sliced
3 tablespoons butter, melted

Thaw bread dough on a greased baking sheet according to package directions; let rise until nearly doubled. Meanwhile, in a large skillet, cook pork sausages until no longer pink; drain.

Place in a large bowl. Add kielbasa, cheeses and olives; set aside. Roll each loaf into a 17-in. x 9-in. rectangle. Spread a third of the sausage mixture on each rectangle to within 1 in. of edges.

Roll up jelly-roll style, starting with a long side. Pinch seams; place seam side down on greased baking sheets. Form each into a circle; pinch ends together to seal.

Bake at 375° for 25-30 minutes or until golden brown. Brush with butter while warm. Store in the refrigerator or freezer. Makes 3 loaves. Note: Bake loaves may be frozen when cooled. Thaw at room temperature for 2 hours. Bake at 350° for 30-40 minutes.