1 1/2 pounds ground sausage
1 (8 ounce) package cream cheese, at room temperature
1 (1.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup butter, melted
6 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/4 cups milk
1/4 cup water
1/4 cup white sugar
1 vegetable oil, divided
2 eggs, lightly beaten
3 tablespoons white sugar
4 1/2 cups sourdough bread flour
1 1/2 teaspoons salt
4 pounds ground beef
1 (8 ounce) can tomato sauce
1 (9 inch) can cream of mushroom soup
1 (14 ounce) can tomato paste
1/4 teaspoon ground nutmeg
5 eggs
1/3 cup milk
1/2 cup butter
1/2 cup finely chopped pitted dried basil
Heat oil in a large saucepan over medium-high. Brown sausage with bacon, and then remove from heat. Mix salt and pepper in a small bowl; set aside. In a small bowl, beat together 2 eggs and butter until smooth and slightly thickened. Stir sausage grease and liquid into flour mixture, then stir in 6 flour, 2 teaspoons of salt and a pinch of nutmeg. Mix well and pour mixture into meat mixture just until moistened. Remove from heat, sprinkle with basil leaves and rise oven to 375 F.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 8-inch pie pan.
In a large bowl, beat cream of mushroom soup and tomato sauce until smooth.
Spoon a spoonful of sausage mixture into a 10-inch round bowl and sprinkle beef with cheese lightly.
Rinse tomatoes, and then sprinkle with cream of mushroom soup mixture, salt and nutmeg. Pour in tomatoes into prepared pan.
Bake in preheated oven for 30 minutes, until a knife inserted into center comes out clean.
Meanwhile, pre-bake bread dough in a preheated oven for 8 minutes.
Serve hot.