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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I received this recipe more than 25 years ago in a chain letter. This stuffed bread travels well to picnics, and leftovers are excellent for lunch. - Sheila Cormack, Vanderhoof, British Columbia Ingredients:
1 pound ground beef |
1 small onion, chopped |
2/3 cup shredded cheddar cheese |
1/3 cup shredded mozzarella cheese |
1/4 cup ketchup |
1-1/2 teaspoons salt, divided |
1/4 teaspoon pepper |
1-3/4 cups king arthur unbleached all-purpose flour |
1 tablespoon baking powder |
1/4 cup shortening |
3/4 cup milk |
Directions:
1. In a skillet, cook beef over medium heat until no longer pink; drain. Add onion, cheeses, ketchup, 1/2 teaspoon salt and pepper; set aside. In a bowl, combine the flour, baking powder and remaining salt. Cut in shortening until mixture resembles coarse crumbs. Using a fork, stir in milk until mixture forms a ball. On a floured surface, roll out dough into a 15-in. x 10-in. rectangle. Spread meat mixture to within 1 in. of edges. Roll up, jelly-roll style, starting with a long side. Pinch edges to seal. Place seam side down on an ungreased baking sheet. Bake at 425° for 30 minutes or until golden brown. Cut into slices. Yield: 1 loaf.
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