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Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Ingredients:
1 loaf(s) (1 pound) frozen bread dough, thawed |
1 pound(s) ground beef |
1 medium onion, finely chopped |
1 8-ounce can(s) tomato sauce |
1 teaspoon(s) salt |
1 teaspoon(s) dried oregano |
1 teaspoon(s) paprika |
1 teaspoon(s) pepper |
1/2 teaspoon(s) garlic salt |
1 cup(s) (4 ounces) shredded cheddar cheese |
1 cup(s) (4 ounces) shredded part-skim mozzarella cheese |
melted butter |
Directions:
1. • Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
2. • Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
3. • Cool completely. Punch dough down. Turn onto a lightly floured surface; roll into a 15-in. x 12-in. rectangle. Place on a greased baking sheet. Spread filling lengthwise down center third of rectangle. Sprinkle cheeses over filling.
4. • On each long side, cut 1-1/2-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Brush with butter.
5. • Bake at 350° for 30-35 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 1 loaf.
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