Ingredients
-
1 loaf(s)
(1 pound) frozen bread dough, thawed
-
1 pound(s)
ground beef
-
1 medium
onion, finely chopped
-
1 8-ounce can(s)
tomato sauce
-
1 teaspoon(s)
salt
-
1 teaspoon(s)
dried oregano
-
1 teaspoon(s)
paprika
-
1 teaspoon(s)
pepper
-
1/2 teaspoon(s)
garlic salt
-
1 cup(s)
(4 ounces) shredded cheddar cheese
-
1 cup(s)
(4 ounces) shredded part-skim mozzarella cheese
-
Melted butter
Preparation
- • Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- • Meanwhile, in a large skillet, cook beef and onion over
medium heat until meat is no longer pink; drain. Stir in tomato sauce
and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30
minutes, stirring occasionally.
- • Cool completely. Punch dough down. Turn onto a lightly
floured surface; roll into a 15-in. x 12-in. rectangle. Place on a
greased baking sheet. Spread filling lengthwise down center third of
rectangle. Sprinkle cheeses over filling.
- • On each long side, cut 1-1/2-in.-wide strips about 2-1/2 in.
into center. Starting at one end, fold alternating strips at an angle
across filling. Brush with butter.
• Bake at 350° for 30-35 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 1 loaf.
