MEAL IN A LOAF
1 1/2 pounds sweet Italian sausage, casing removed or 1 1/2 pouns lean
2/3 cup choped green pepper
4 1/2 cups all-purpose flour
2 T sugar
2 t salt
l t Italian seasoning
2 pkgs Fleischmann's Rapid Rise yeast
1 1/4 cups hot water
1/4 cup margarine, softened
2 eggs, at room temperature
1 1/2 cups shredded mozzarella cheese (6 oz)
1 T cold water
grated parmesan cheese
In large skillet, over medium-high heat, brown sausage or beef and cook
pepper until lightly browned, stirring occasionally to break up meat.
Remove from heat; drain well. Set aside.
Meanwhile, set aside l cup all-purpose flour. In large bowl, mix
remaining flour, sugar, salt, Italian seasoning and yeast. Stir Hot
water and margarine into dry mixture. Mix in l egg and only enough
reserved flour to make soft dough. On lightly floured surface, knead
until smooth and elastic, about 4-6 minutes.
Divide dough in half; roll half to 14 x 8 inch rectangle. Stir cheese
into meat mixture; spoon half the mixture down center of dough length.
Bring long edges of dough together over filling; seal seam and ends.
Shape into crescent; place seam-side down on greased baking sheet.
Repeat with remaining dought. Brush loaves with oil; cover loosely with
plastic wrap. Refrigerate overnight or up to 24 hours.
When ready to bake, remove from refrigerator. Uncover loave carefully;
make 4 slashes on tope of each loaf. Let stand at room temperature 10
Beat remaining egg with cold water; brush on loaf. Bake 400 degrees for
25 minutes or until down. During last 2 minutes of baking, brush again
with egg mixture; sprinkle with Parmesan cheese. Serve warm.
Refrigerate leftovers; reheat to serve.