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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 16 |
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My husband is in the Air Force, so we move often, relates Kelly Praska of Bellevue, Nebraska. This lifestyle lets me make friends - and share wonderful recipes like this one - with people from all over the United States. Ingredients:
2 loaves (1 pound each) frozen bread dough |
1 pound bulk pork sausage |
2-1/2 cups chopped fresh broccoli |
1 can (14-1/2 ounces) italian diced tomatoes, drained |
1 large onion, chopped |
2 cups (8 ounces) shredded monterey jack cheese |
1 egg, beaten |
Directions:
1. Thaw dough and let rise according to package directions. Meanwhile, in a skillet over medium heat, cook sausage until no longer pink. Remove sausage with a slotted spoon and set aside. In the drippings, saute the broccoli, tomatoes and onion until crisp-tender; drain and cool.
2. On a lightly floured surface, roll each loaf of dough into a 12-in. x 10-in. rectangle. Spread sausage lengthwise down the center third of each rectangle. Top with broccoli mixture and cheese. Fold the short sides in 1 in.; pinch to seal. Fold long sides over filling; pinch to seal.
3. Place seam side down on a greased baking sheet. Brush egg over top and sides of each loaf. Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Yield: 2 loaves.
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