Italian Sausage Stuffed Bread

1 16 oz pkg hot roll mix
6 eggs
1 lb Italian sausage, cooked and drained
8 oz thinly sliced pepperoni, cut into quarters
2 c shredded mozzarella cheese
8 oz provolone cheese, shredded
garlic powder
1 egg yolk
1 TBS water

Prepare roll mix and knead dough according to package directions. Cover and let rise for 30 minutes. Meanwhile, scramble eggs in a skillet over medium heat until completely set. In a large bowl, combine the eggs, sausage, pepperoni and cheeses; mix well. Punch dough down. Turn onto a floured surface; roll into a 14-in. x 12-in. rectangle. Sprinkle with garlic powder. Spread filling to within 1/2 in. of edges. Roll up, jelly-roll style, starting with a short side; pinch seams to seal. Place, seam side down, on a greased baking sheet. Beat egg yolk and water; brush over bread. Bake at 350 degrees F for 25-30 minutes or until golden brown. Serve warm. Refrigerate leftovers.