1 1/2 lb Sweet Italian sausage, casing removed, or 1 1/2 pounds lean ground beef
2/3 cup Green pepper, chopped
4 1/2 cup All-purpose flour
2 tbsp Sugar
2 tsp Salt
1 tsp Italian seasoning
2 package Active dry yeast, Rapid Rise
1 1/4 cup Hot water
1/4 cup Margarine, softened
2 Eggs, at room temperature
1 1/2 cup Mozzarella cheese, 6 ozshredded
Vegetable oil
1 tbsp Cold water
Grated parmesan cheese
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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 mintues.
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. Recipe by: "Linda E. Tonkinson" <ltonkin@eis.calstate.edu>
Posted to MC-Recipe Digest by Nuey2@aol.com on Feb 3, 1998
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