| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Vegetables |
Italian |
Bread maili, Breads, Hand made, Low fat, Filled brea |
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 |
tb |
Sugar |
| 2 |
ts |
Salt |
| 1 |
ts |
Italian seasoning |
| 2 |
pk |
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 |
tb |
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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