INGREDIENTS

INSTRUCTIONS

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@eis.calstate.edu>  Posted to
MC-Recipe Digest by Nuey2@aol.com on Feb 3, 1998

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