ADVERTISEMENT
Sausage-Ham-Cheese Filled Easter Bread
Recipe makes 2 loaves
1 pkg. Rich's frozen bread dough (2-1 lb loaves in a pkg.)
1 lb. ground beef
1 lb. sausage
1 cup shredded cheddar cheese
1 cup shredded mozarella
Allow dough to thaw and rise. (Follow directions on pkg.)
Brown ground beef and sausage. Drain. Combine meats and cheeses. After bread has risen, flatten 1 loaf on cookie sheet. Add 1/2 of ingredients to center of loaf. Fold edges to center and pinch up into roll. Repeat steps for 2nd loaf. Place loaves on seperate greased cookie sheets. Bake 350 for 30 minutes.
I've tasted made with cheese and pepperoni. I imagine you can be creative and and come up with a lot of combinations.
Recipe makes 2 loaves
1 pkg. Rich's frozen bread dough (2-1 lb loaves in a pkg.)
1 lb. ground beef
1 lb. sausage
1 cup shredded cheddar cheese
1 cup shredded mozarella
Allow dough to thaw and rise. (Follow directions on pkg.)
Brown ground beef and sausage. Drain. Combine meats and cheeses. After bread has risen, flatten 1 loaf on cookie sheet. Add 1/2 of ingredients to center of loaf. Fold edges to center and pinch up into roll. Repeat steps for 2nd loaf. Place loaves on seperate greased cookie sheets. Bake 350 for 30 minutes.
I've tasted made with cheese and pepperoni. I imagine you can be creative and and come up with a lot of combinations.
MsgID: 0017190
Shared by: Elizabeth
In reply to: ISO: Sausage, Ham, and Cheese Filled Easter B...
Board: Cooking Club at Recipelink.com
Shared by: Elizabeth
In reply to: ISO: Sausage, Ham, and Cheese Filled Easter B...
Board: Cooking Club at Recipelink.com
- Read Replies (1)
- Post Reply
- Post New
- Save to Recipe Box
| Reviews and Replies: | |
| 1 | ISO: Sausage, Ham, and Cheese Filled Easter Bread |
| Carol Kay | |
| 2 | Recipe: Sausage-Ham-Cheese Filled Easter Bread |
| Elizabeth | |
ADVERTISEMENT
Random Recipes from:
Breads - Assorted
Breads - Assorted
- Breakaway Vegetable Bread (using refrigerated biscuit dough, bacon, and cheese)
- Lavash Crackers
- Party Cheese Loaf (using Jiffy Pizza Crust Mix)
- Bread, Biscuit, Roll, and Muffin Recipes (16)
- Herb Popovers (using sage)
- Popovers (1950's)
- Hardee's Biscuits (repost)
- Dixie Stampede Garlic Cheese Biscuits
- Walnut, Pear and Roquefort Madeleines
- Whole Wheat Flour Tortillas
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!