For the past week I have been making several pepperoni rolls and kolaches using Refrigerator Rolls v2.  Here is my approach for a sausage and cheese kolache like the ones in the photo.

For each kolache

2 oz. piece of dough from Refrigerator Rolls v2 (A batch of dough is 44 oz., so it will make 22 kolaches made with 2 oz. of dough)

Piece of smoked sausage (such as half of a Johnsonville smoked bratwurst, of which 6 sausages are 14 oz. The piece of sausage, which could be round or sliced in half length-wise, should weigh between 1.25 and 1.5 oz.)

Sandwich slice of cheese, cut into 4 strips

Cooking spray.

On a lightly floured surface, roll each ball of dough into an oval around 6 inches by 4 inches.  Place the 4 cheese strips stacked one on top of the other in the center of the dough.  Put the sausage on top of the cheese.  Fold the dough over the sausage and cheese filling starting with the long sides, and then fold the ends over the middle.  Seal the seams and roll the assembled rolls a bit on the work surface to help perfect sealing the seam.  Place the filled rolls seam side down on a sheet of baking parchment.  Repeat with the other rolls.  Spray the surface with cooking spray.

I usually do this the night before and store the unbaked kolaches in the refrigerator so that there is a slow second rise.

A half hour before baking preheat the oven with a baking steel or stone to 400 degrees.

Bake for 15 minutes.  Allow to cool for 5 minutes before eating.