1 pk Three 1 lb. loaves of frozen
-bread dough
1/2 c Softened butter or margarine
1 lb Grated Mozzarella cheese
1 lb Grated Cheddar cheese
3 oz Can grated Parmesan cheese
4 oz Jar diced pimientos
2 4 oz. cans chopped black
-olives
1 lb Bulk sausage, crumbled and
-browned
1 lb Smoked link sausage, chopped
-and browned
Picante sauce to taste
SOURCE: More Tastes & Tales from Texas with love by Peg Hein,
copyright 1987, 6th Printing Oct. 1991, ISBN #0-9613881-1-0. MM
format by Ursula R. Taylor who got this from Robbie Shelton in the
Oct. 1995 cookbook swap on Delphi – Cust 229.
Thaw bread enough to divide each loaf in half. Coat loaves with 2
tbsp. softened butter or margarine and let rise in a warm place for 1
hour. Combine remaining ingredients in a large bowl. Roll each half
loaf into a 9 x 12 inch rectangle and brush with remaining softened
butter. Divide sausage mixture into 6 equal parts, and spread
lenghtwise in center of each half loaf. Moisten edges of bread with
water and pinch and pull together to seal. Put seam sides down about
3 inches apart on cookie sheets. Butter tops and let rise for 30
minutes. Bake at 350~ for 25 minutes or until golden brown.
Yields
8 To 12 svs.