| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy, Vegetables | Italian | Bread maili, Breads, Filled brea, Hand made, Low fat | 1 | Servings |
INGREDIENTS
| 1 1/2 | lb | Sweet Italian sausage |
| casing removed or 1 1/2 | ||
| pounds lean ground beef | ||
| 2/3 | c | Green pepper, chopped |
| 4 1/2 | c | All-purpose flour |
| 2 | T | Sugar |
| 2 | t | Salt |
| 1 | t | Italian seasoning |
| 2 | Active dry yeast, Rapid Rise | |
| 1 1/4 | c | Hot water |
| 1/4 | c | Margarine, softened |
| 2 | Eggs, at room temperature | |
| 1 1/2 | c | Mozzarella cheese, 6 |
| ozshredded | ||
| Vegetable oil | ||
| 1 | T | Cold water |
| Grated parmesan cheese |
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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