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Wednesday, July 20, 2005
2 small cans of black olives 2 small cans of sliced mushrooms 1 medium jar of pinento olives, sliced and chopped 1 bunch of green onions 1 cups grated Mozzerella Cheese 2 cups grated Swiss Cheese 2 cups grated Cheddar Cesses 1 Lb. bulk sausage (Jimmy Dean) 1 Lb. hard Cotto salami, diced 1 Lb. Ham, diced Chopped jalapeno peppers (optional) 3 loaves frozen white bread dough
Follow directions on back of bread dough package for rising of dough.
Roll out each loaf to an oval 1/4 inch thick and 8 1/2 x 15 inches.
Fry and drain sausage, then layer all ingredients one on top of the other down the middle of dough. Leave dough showing on all 4 sides.
Fold top and bottom end over the ingredients. Fold over the 2 sides, lapping one side over the other and pinch together to seal.
Coat loaf with a thin layer of butter or margareine. Bake according to directions on bread dough package.
Yields 3 loaves. May be frozen before baking for later use. Slice and enjoy!