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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

61.0. "STUFFED BREAD" by BIGMAC::TRAVERS () Wed Jan 02 1985 15:53

Here's a stuffed bread recipe that is a SMASH at parties.  It went
over very well during the Cotton Bowl  (Yeh BC!!)


1 loaf frozen bread dough, thawed
1/2 lb italian sausage, casing off, and cut up
1 cup grated mozzerella cheese
1 bell pepper, chopped

Saute sausage and bell pepper in a frying pan till sausage is done.

DRAIN WELL.

Mix together the sausage/peppers and grated cheese.

Spread the thawed dough on a cookie sheet (like you're going to make
a pizza).

Spread the mixture down one half of the dough.  Fold the remaining
dough over the mix, like an envelope.  Pinch the seams.

Either let the dough mixture rise at room temp or place the cookie
sheet in the oven on WARM.  (It will rise in about an hour - give or
take).

Cook the bread at about 350 for 35-45 minutes.  The bread should be
nicely browned.

Cut up into thick slices.  (Be careful... it can be REAL hot.)

*****************************************************

I've frozen the cooked bread and when reheated it came out pretty good.

Also, there can be any number of variations for the stuffing.  One that
worked real well too is a stick of sliced pepperoni in place of the
sausage. 

I place the sliced pepperoni in the broiler for a minute or two to
remove some of the excess oil.  

Jeannie Travers

T.R	Title	User	Personal Name	Date	Lines
61.6		BUDDHA::VANSICLEN		`Sun Jan 20 1985 16:21`	26
	This is the stuffed bread that I make for my parties - Get: Two supermarket 'standard wedge's of Brie or Camebart Or a full small round of the same. Frozen Fresh bread dough (I like wheat) or pizza dough Or a loaf of the basketball size french bread. 1) 'peel' the cheese and chop into cubes. 2) roll out the dough and wrap the cheese in it or Cut the top off the loaf, hollow and put the cheese inside and put the top back on 3) bake at the temp. reccomended with the dough or cook the loaf at 300 degrees You can add meats with this or I add this sometimes .. Saute together - onion, garlic, black pepper, oregano in butter. When onion is traslusent add about two handfulls of chopped walnuts and saute for about three minutes and put on top of the cheese. garrett
61.8	CHEESE BREAD	DPDMAI::YOSTL		`Tue Mar 08 1988 18:35`	15
	HERES ANOTHER STUFFED BREAD THAT IS EXCELLENT WITH STROGONOFF. 1 LOAF OF FRENCH BREAD SLICED LONG WAYS IN HALF SLICES OF MOZERELLA AND SWISS CHEESE CHOPPED SCALLIONS SLICED MUSHROOMS ON THE INSIDE OF THE BREAD SPREAD MAYONAISE OR MIRACLE WHIP ON BOTH SIDES. LAY SIDE BY SIDE ON THE BOTTOM HALF OF THE BREAD FIRST ONE SLICE OF SWISS AND THEY ONE SLICE OF MAZERELLA, LAY THE SCALLIONS AND MUSHROOMS ON TOP OF THE CHEESE. COVER WITH THE TOP HALF OF THE BREAD, WRAP IN FOIL AND BAKE AT 350 FOR 20 MINS OR UNTIL THE CHEESE IS MELTED. YUM YUM
61.9	SAUSAGE BREAD	SHARE::BROWN		`Fri Apr 07 1989 16:04`	25
	This is a "stuffed bread" recipe my mother-in-law gave me.. 1 LB UNCOOKED BREAD DOUGH (GET IT FROM ANY BAKERY) 1 LG PACKAGE MOZZERELLA CHEESE 1/2 CUP ROMANO CHEESE 3 EGGS 1 PACKAGE BREAKFAST SAUSAGE (ROLL, NOT LINKS) - LET BREAD DOUGH RISE IN A BOWL FOR ABOUT THREE HOURS (COVER WITH MOIST CLOTH) - FRY SAUSAGE IN A PAN UNTIL GOLDEN BROWN - REMOVE AND DRAIN GREASE - BEAT THREE EGGS IN SMALL BOWL - ADD ALL BUT 2 TBLS TO SAUSAGE - MIX SAUSAGE AND EGGS - ROLL OUT DOUGH INTO A RECTANGULAR SHAPE (AS LARGE AS YOU CAN MAKE IT WITHOUT MAKING ANY HOLES) - SPREAD SAUSAGE MIXTURE ON TOP OF DOUGH EVENLY - SPREAD MOZERELLA CHEESE ON TOP OF SAUSAGE - SPREAD ROMANO CHEESE ON TOP OF MOZZERELLA CHEESE - ROLL UP DOUGH WITH SAUSAGE AND CHEESE - PINCH THE ENDS - BASTE WITH LEFTOVER EGGS - BAKE IN 375 OVEN FOR 45 MINUTES IT'S A REAL HIT FOR SUPERBOWL DAYS!!!!!!!!!
61.10	Pepper Salad Stuffed Bread	USOPS::DNUGENT	My ducks are all in a row...	`Mon Aug 01 1994 18:18`	33
	This seemed the most appropriate place to place this... This is a favorite of my family and I made it for them last night. The original recipe's origin is unknown but it is not one of my own. Regardless... Pepper Salad Stuffed "Bread" 1 9.5 oz. jar Progresso Pepper Salad 2 Pilsbury Cresent roll packages 2 medium sized onions 4 hot italian sausage 16 oz. ricotta cheese A little PAM (vegetable oil spray) for the pan Preheat oven to 350F. Chop the onions, sausage, place in frying pan, fry until sausage is done and onion is translucent. Drain as much oil off as possible. Line cookie sheet with aluminum foil, spray lightly with PAM. Unroll one package of Cresent rolls onto cookie sheet. Seal perforations to make 1 flat sheet of dough. Spread the cheese onto the dough leaving about 1/2 inch border. Layer the onions and sausage on top. Using a fork, lightly drain the peppers and place on top of onions and sausage. Take remaining package of cresent rolls and roll out onto waxed paper. Again seal the perforations to make 1 flat sheet of dough. Press the dough out slightly to make a sheet larger than the one on the cookie sheet. Turn the waxed paper over onto the one on the cookie sheet so that the dough side is down (and now the top layer of your "bread"). Remove the waxed paper gently so as to not tear the dough. Seal the edges by pressing down with your fingers. Bake in 350F preheated oven for 15 - 20 minutes or until brown on top. Let stand for 10 minutes before serving.