Subj : T.O.H. Daily Recipe - 651
To   : All
From : Dave Drum
Date : Thu Jul 03 2025 05:16:51

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Garbage Bread
Categories: Pork, Beef, Vegetables, Cheese, Breads
     Yield: 12 servings

     5 sl Smoked bacon
     1 lb Ground beef
   1/2 c  Fine chopped onion
     1 ts Salt
   1/2 ts Garlic powder
   1/4 ts Pepper
 1 1/2 c  Shredded Jack cheese
   1/4 c  Ketchup
     2 tb Yellow mustard
     1 lb Refrigerated pizza dough
   1/4 c  Chopped dill pickle
   1/4 c  Banana peppers; coarse
          - chopped
     1 c  Shredded Cheddar cheese
     1 lg Egg; room temp
          Coarse sea salt and/or
          - sesame seeds; for topping,
          - opt

 Set oven @ 425ºF/218ºC.

 Line a 15" X 10" X 1" baking sheet with parchment paper
 or foil.

 Cook bacon strips in a large skillet set over medium
 heat, turning once, until the bacon is cooked and crisp,
 about 10 minutes. Transfer to a paper towel-lined plate;
 blot excess grease. Crumble or chop bacon; set aside.
 Discard excess grease from the skillet; place back on
 the heat.

 Add ground beef and onion to the skillet. Cook, breaking
 up large clumps with a wooden spoon, until browned,
 about 10 minutes. Pour off and discard excess grease.
 Remove skillet from heat. Stir in salt, garlic powder,
 pepper and cooked bacon. Stir in Jack cheese, ketchup
 and mustard until cheese is melted.

 Roll pizza dough out into a 15 X 10" rectangle. If the
 dough sticks, sprinkle with a small amount of
 all-purpose flour. Spread the beef mixture into an even
 layer over the dough, leaving 1/2-in. border on all
 sides. Sprinkle the pickle and banana peppers over the
 meat. Sprinkle shredded cheddar evenly on the top.

 Starting at a long end, gently roll up the dough so the
 filling remains tucked inside. Pinch the long seam and
 ends closed. Carefully transfer to the lined baking
 sheet, seam-side down.

 Crack the egg into a small dish; whisk with a fork until
 beaten. Use a pastry brush to spread beaten egg over the
 entire surface of the dough. Sprinkle the top of the log
 with coarse sea salt and/or sesame seeds, if desired.
 Bake 25-30 minutes or until dough is deeply golden
 brown. If the top is getting too browned, tent a piece
 of foil over the top to finish cooking.

 Transfer to a cutting board; let cool at least 10
 minutes. Slice into 1" thick pieces. Serve with your
 favorite dipping sauce.

 Nancy Mock, Southbridge, Massachusetts

 Makes: 12 servings

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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