Prep 30 mins
Cook 20 mins
Great hit with my kids at camp, I added broccoli and substituted co-jack cheese for the cheddar, I am sure you can customize it to your liking. This is a Taste of Home July 2006 recipe.
- 1 medium onion, sliced and separated into rings
- 1 medium green pepper, sliced into rings
- 236.59 ml broccoli, steamed to tender (optional)
- 14.79 ml butter
- 2 loaf frozen bread dough, thawed (16 oz each)
- 226.79 g turkey, thinly sliced
- 226.79 g hard salami, thinly sliced
- 226.79 g deli ham, thinly sliced
- 226.79 g mozzarella cheese, sliced
- 226.79 g mild cheddar cheese, sliced
- 2.46 ml italian seasoning
- 1.23 ml garlic powder
- 0.59 ml pepper
- 1 egg, beaten
- 4.92 ml poppy seed
- In a large skillet, sauté onion and green pepper in butter until crisp-tender; set aside.
- On two greased baking sheets, roll each loaf of dough into a 15x12-inch rectangle. Arrange the salami, turkey, ham, and cheeses lengthwise over half of each rectangle to within 1/2 inch of edges.
- Top with onion mixture and broccoli (if used).
- Sprinkle with Italian seasoning, garlic powder and pepper.
- Fold dough over filling and pinch edges to seal well.
- Brush with egg and sprinkle with poppy seeds.
- Bake at 400° for 20 minutes or until golden brown. Cool for 5 minutes before slicing.
This is a great recipe!! Everyone likes it here. The kids like to comeup with different things to put in it. We like that it makes enough for lunch the next day.
This was a good recipe. I omitted the optional broccoli, simply because it didn't seem like a good combination to me. Everything else I left the same. Next time I will use less cheese, because even my husband, whose arteries are lined with some Tillamook, said it was too much cheese. I think that the high amount of cheese is what made parts of the bread, on the bottom, a bit too gooey, like unbaked dough. My family agreed that the recipe was a keeper and the possibilities are endless. Italian meatball, Pizza, Philly Cheesesteak.. just some ideas we came up with for stuffing.