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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I served this hearty loaf to hungry workers who helped my husband and I move to our new house. It really satisfied their appetites.Pamela Courtney, Des Moines, Iowa Ingredients:
2 loaves (1 pound each) frozen bread dough |
1 pound lean ground beef (90% lean) |
1/2 cup chopped onion |
3 cups shredded cabbage |
2 tablespoons worcestershire sauce |
2 tablespoons reduced-sodium soy sauce |
2 teaspoons dried thyme |
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Place each frozen loaf in a 9-in. x 5-in. loaf pan coated with cooking spray. Let rise until dough is 1 in. above top of pan. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add cabbage, Worcestershire sauce, soy sauce and thyme. Cover and cook for 15 minutes or until cabbage is tender; drain.
2. Punch dough down. Place each loaf on an ungreased baking sheet; pat into a 16-in. x 10-in. rectangle. Spoon meat mixture lengthwise down one side of each rectangle to within 1 in. of edges. Sprinkle with cheeses.
3. Fold dough over filling; turn edges under to seal. With a sharp knife, make four diagonal slashes on top of loaves. Bake at 375° for 20-22 minutes or until golden brown. Serve warm. Yield: 2 loaves (6 servings each).
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