You can take the frozen bread dough out in the morning and then finish the meat-filled loaf after work. It's important to let the filling cool completely before spreading it on the dough. &Mdash;Debbie Meduna, Plaza, North Dakota.
Ingredients
- 1 loaf (1 pound) frozen bread dough, thawed
- 1 pound ground beef
- 1 medium onion, finely chopped
- 1 can (8 ounces) tomato sauce
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon pepper
- 1/2 teaspoon garlic salt
- 1 cup shredded cheddar cheese
- 1 cup shredded part-skim mozzarella cheese
- Melted butter
Directions
- Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
- Cool completely. Punch dough down. Turn onto a lightly floured surface; roll into a 15x12-in. rectangle. Place on a greased baking sheet. Spread filling lengthwise down center third of rectangle. Sprinkle cheeses over filling.
- On each long side, cut 1-1/2-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Brush with butter.
- Bake at 350° for 30-35 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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