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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Once you prepare this impressive-looking, yet simple-to-make sandwich, youâll probably never look at refrigerated bread dough the same. Itâs just so easy! Nancy Daugherty - Cortland, OH Ingredients:
3/4 pound lean ground beef (90% lean) |
1/2 cup chopped sweet onion |
1 small green pepper, chopped |
2 garlic cloves, minced |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons dijon mustard |
1 tablespoon ketchup |
1 tube (11 ounces) refrigerated crusty french loaf |
4 slices reduced-fat process american cheese product |
1 egg white, lightly beaten |
3 tablespoons shredded parmesan cheese |
Directions:
1. In a large skillet, cook the beef, onion and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the flour, mustard and ketchup; set aside.
2. Unroll dough starting at the seam. Pat into a 14-in. x 12-in. rectangle. Spoon meat mixture lengthwise down the center of the dough; top with cheese slices. Bring long sides of dough to the center over filling; pinch seam to seal.
3. Place seam side down on a baking sheet coated with cooking spray. Brush with egg white. Sprinkle with Parmesan cheese.
4. With a sharp knife, cut diagonal slits in top of loaf. Bake at 350° for 25-30 minutes or until golden brown. Serve warm. Yield: 6 servings.
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