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Braided Pizza Loaf

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.
  • Total Time
    Prep: 50 min. + rising Bake: 30 min.
  • Makes
    1 loaf

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.
Nutrition Facts
1 slice: 234 calories, 10g fat (5g saturated fat), 36mg cholesterol, 687mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 15g protein.
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Reviews

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Average Rating:
  • mandybird208
    Feb 7, 2015

    We really liked this! It is so easy using the store bought dough, but I also love it with my homemade dough.

  • athenathecookielady
    Oct 28, 2010

    My family loves this! 5 kids and not one complains about it! I use 2 cloves of garlic minced and basil. I also make my own pizza dough - it's easy! The secret to good pizza dough is 1/2 C of semolina flour. One batch gives us just enough with no leftovers. Excellent for the busy week nights.