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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 24 |
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I created this recipe years ago and was thrilled when it won first prize in a newspaper cooking contest. Stuffed with ham, cheese and olives, it's hearty enough to satisfy Santa himself. Ingredients:
3-3/4 to 4-1/4 cups king arthur unbleached all-purpose flour |
2/3 cup shredded cheddar cheese |
1/3 cup grated romano cheese |
1 envelope onion soup mix |
2 tablespoons sugar |
2 packages (1/4 ounce each) active dry yeast |
1 teaspoon salt |
3/4 cup milk |
1/4 cup water |
3 tablespoons butter, softened |
3 eggs |
filling: |
1-1/2 cups (6 ounces) shredded cheddar cheese |
1-1/2 cups diced fully cooked ham |
1/3 cup shredded part-skim mozzarella cheese |
1/3 cup diced green pepper |
1/3 cup diced onion |
1 jar (2 ounces) chopped pimientos, drained |
3 tablespoons chopped pimiento-stuffed olives |
3 tablespoons butter, melted, divided |
additional romano cheese |
Directions:
1. In a large bowl, combine 2 cups flour, cheeses, soup mix, sugar, yeast and salt; mix well.
2. In a saucepan, heat milk, water and butter to 120°-130°. Add to dry ingredients; beat until moistened. Add eggs; beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. For filling, in a bowl, combine the cheddar cheese, ham, mozzarella cheese, green pepper, onion, pimientos and olives; refrigerate until ready to use.
5. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll out each portion into a 12-in. x 10-in. rectangle. Place on greased baking sheets.
6. Spread filling down the center of each rectangle. Drizzle each with 2 teaspoons butter. On each long side, cut 3/4-in.-wide strips on a diagonal, about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise in a warm place until doubled, about 45 minutes.
7. Bake at 350° for 20-25 minutes or until browned and cheese is melted. Remove from pans to wire racks. Brush with remaining butter and sprinkle with additional Romano cheese. Serve warm. Refrigerate leftovers. Yield: 2 loaves.
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