Turn Canned Biscuit Dough into Pull-Apart Bread

Preheat oven to 325°F. Lightly grease a 9- x 5-inch loaf pan with cooking spray. Set aside.

Place biscuit dough rounds on a work surface. Using your hands or a rolling pin, press or roll 1 biscuit to 1/4-inch thickness. Brush with a small amount of melted butter, and sprinkle with 1 tablespoon of the sausage and about 1 tablespoon each of the Cheddar and Parmigiano-Reggiano. Press or roll a second biscuit to 1/4-inch thickness, and place on top of sausage and cheeses. Lightly press biscuit to compress stack. Brush biscuit with a small amount of melted butter, and sprinkle with about 1 tablespoon each of the Cheddar and Parmigiano-Reggiano. Pick up biscuit stack by 2 opposite edges, and place in prepared loaf pan, folding edges of stack up into a taco shape. Repeat procedure with remaining biscuits and additional butter, sausage, and cheeses.

Sprinkle top of loaf with remaining sausage and cheese, and bake in preheated oven until golden brown and a thermometer inserted in center of loaf registers 190°F, 30 to 35 minutes. Remove from oven, and cool 10 minutes before serving.