In skillet, cook bacon over medium-high heat, turning once, until crisp, about 6 minutes; drain on paper towel-lined plate. Chop or crumble into small pieces.
In small bowl, combine mustard, garlic, pepper, hot pepper sauce and salt.
On floured surface, roll out dough to 14- x 12 –inch rectangle. Brush with mustard mixture, leaving ½ – inch border; sprinkle bacon, hard-cooked eggs and 1 cup of the cheese over mustard mixture. Starting at long side, roll up jelly roll-style; pinch seam to seal. Place, seam side down, in greased 10-inch Bundt pan. Cover with greased plastic wrap; let rise until doubled in bulk, about 30 minutes.
Brush loaf with egg. With serrated knife, cut slashes in top; sprinkle with remaining cheese. Bake in centre of 375°F oven until golden and loaf pulls away from sides of pan, about 45 minutes. Let stand in pan on rack for 10 minutes. Turn out onto serving plate; let cool for 20 minutes to set cheese.