Junk Bread (also known as Garbage Bread)
Serves 8

3 cans of pumpkin
2 onions, chopped and sauteed in butter
1/2 cup brown sugar
1/2 cup molasses
water (as necessary)
approx 1 tsp black pepper
approx 1 tsp salt
approx 1/4 tsp cinnamon
approx 1/2 tsp nutmeg
dash cayenne -->

Start with frozen bread dough if you must... or search for a better recipe for bread dough within the pages of any fine dining book! Often, there are at least 3-5 rolls per package. One roll will make two small or one very large bread. Flour your working surface and grab your rolling pin; flour it as well. Anyway, roll out the thawed dough, creating a strip length-ways, and not too thick (as if making pizza crust).

-Melt a quarter stick of butter per loaf in a Pyrex dish and have it ready when it's called for.

-An egg added to the total butter dish helps nicely, too.

-Have your pre-cut veggies, shredded cheese, and sliced meats ready. Some suggestions are:

Veggies:
-Red and/or green peppers
-Mushrooms (not too big)
-Shaved carrots
-Snow Peas
-Onions (if you dare)
-Jalapenos (my favorite!!!)
-Habnjarros (if your sadistic)

Meats:
-Pepperoni
-Kielbasa
-Sliced Meatballs
-Sausage (especially hot Italian)

Cheese:
-Sharp Cheddar
-Mozzarella
-Provolone

Lay in your ingredients, cheese first, meat next, and veggies last. Sometimes I put the cheese and meat together, roll over a layer length-wise, and lay in the veggies.

Roll it all up until it looks really gross and bulky. Anyway, the object is to make a layered bread full of goodies... of course it's good for your diet... NOT! OK, after you've rolled up your breads, pinch the ends so they don't leak. Fold the flaps of the bread so that the weight of the bread rests on it... this will help to keep everything in when it cooks.

Fire up your oven to 375 F. Lay the bread(s) on a flat pan or try that's been sprayed with Pam or other prep. Brush the egg/butter mixture onto the bread(s) to glaze them- it will make them golden brown when finished. Cook for at least 20 minutes or until, as mentioned before, golden brown. Let cool a bit before cutting into them. The outer shell should be firm while the inside is moist and filled with gooey stuff--- enjoy!