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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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When the winter winds blow, my family loves this tuffed bread that I created. Serve it as an appetizer or entree. Connie Atchley, Westport, Indiana Ingredients:
1 pound bulk pork sausage |
28 pepperoni slices, chopped |
3/4 cup shredded mozzarella or cheddar cheese |
1 package (16 ounces) hot roll mix |
1 cup warm water (120° to 130°) |
2 tablespoons butter, softened |
1 egg, beaten |
1 tablespoon dried oregano |
1-1/2 teaspoons vegetable oil |
Directions:
1. In a large skillet, cook sausage over medium heat until no longer pink; add pepperoni. Drain well and pat dry with paper towels; stir in cheese and set aside.
2. In a large bowl, combine the contents of the roll mix and yeast packets; stir in the water, butter and egg until dough pulls away from side of bowl and holds together. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 5 minutes.
3. Pat dough into a greased 15-in. x 10-in. x 1-in. baking pan. Spread sausage mixture lengthwise down the center third of dough; sprinkle with oregano. Fold sides over filling; press edges lightly to seal. Cover and let rise until doubled, about 30 minutes.
4. Brush with oil. Bake at 375° for 20-25 minutes or until golden brown. Let stand for 5 minutes before cutting. Yield: 12-14 servings.
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