Meal in a loaf
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Sweet Italian sausage; casing removed, or 1 1/2 pounds lean ground beef |
| ⅔ | cup | Green pepper; chopped |
| 4½ | cup | All-purpose flour |
| 2 | tablespoons | Sugar |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Italian seasoning |
| 2 | packs | Active dry yeast; Rapid Rise |
| 1¼ | cup | Hot water |
| ¼ | cup | Margarine; softened |
| 2 | Eggs; at room temperature | |
| 1½ | cup | Mozzarella cheese; 6 ozshredded |
| Vegetable oil | ||
| 1 | tablespoon | Cold water |
| Grated parmesan cheese | ||
Directions
In large skillet, over medium-high heat, brown sausage or beef and cook pepper until lightly browned, stirring occasionally to break up meat.
Remove from heat; drain well. Set aside.
Meanwhile, set aside l cup all-purpose flour. In large bowl, mix remaining flour, sugar, salt, Italian seasoning and yeast. Stir Hot water and margarine into dry mixture. Mix in l egg and only enough reserved flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 4-6 minutes.
Divide dough in half; roll half to 14 x 8 inch rectangle. Stir cheese into meat mixture; spoon half the mixture down center of dough length. Bring long edges of dough together over filling; seal seam and ends. Shape into crescent; place seam-side down on greased baking sheet. Repeat with remaining dought. Brush loaves with oil; cover loosely with plastic wrap.
Refrigerate overnight or up to 24 hours.
When ready to bake, remove from refrigerator. Uncover loave carefully; make 4 slashes on tope of each loaf. Let stand at room temperature 10 mintues.
Beat remaining egg with cold water; brush on loaf. Bake 400 degrees for 25 minutes or until down. During last 2 minutes of baking, brush again with egg mixture; sprinkle with Parmesan cheese. Serve warm. Refrigerate leftovers; reheat to serve.
Recipe by: "Linda E. Tonkinson" <ltonkin@...> Posted to MC-Recipe Digest by Nuey2@... on Feb 3, 1998