Mexican Sausage Pie

1/2 pound chorizo sausage
1 pound loaf frozen whole wheat bread dough, thawed
1 package (10 ounces) frozen chopped broccoli, thawed & well drained
1 cup frozen sweet corn, thawed & well drained
1/2 pound Velveeta Mexican Pasteurized Process Cheese Spread with Jalapeno Pepper, sliced
1 egg yolk
1 teaspoon cold water
1 Tablespoon cornmeal

Preheat oven to 375 degrees F.

Remove sausage from casing. Brown sausage and drain. Let cool.

Roll two thirds of dough into an 11-inch circle on lightly floured surface. Press onto bottom and up sides of greased 9-inch springform pan.

Layer broccoli, corn, sausage and process cheese over dough in pan.

Roll remaining dough into a 10-inch circle;cut into 8 wedges. Place over filling, overlapping edges and sealing ends to bottom crust. Brush with combined egg yolk and water. Sprinkle with cornmeal.

Bake for 35 to 40 minutes or until loaf is a deep golden brown. Let stand 10 minutes.

Makes 10 servings