Black-Eyed Pea Bread

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
YIELD: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (32 ounce) package frozen bread dough, loaves
  • 1
    (16 ounce) package pork sausage (I use Jimmy Dean Sage)
  • 1
    (3 1/2 ounce) package pepperoni slices, chopped (I forget to chop)
  • 1
    onion, small, chopped
  • 1
    (15 7/8 ounce) can black-eyed peas, rinsed and drained
  • 1
    cup shredded sharp cheddar cheese
  • 1
    cup shredded mozzarella cheese
  • 3
    egg yolks, lightly beaten
  • 1
    tablespoon milk
Advertisement

DIRECTIONS

  • Thaw bread dough loaves in refrigerator 8 hours or overnight.
  • Cook sausage, pepperoni, and onion in a large skillet, stirring until sausage is well done.
  • Drain well.
  • Cool slightly, and stir in black-eyed peas, cheddar cheese and mozzarella cheese.
  • Roll each loaf of thawed bread dough into a 12 x 5-inch rectangle on a lightly floured surface.
  • Brush on combined egg yolks and milk, spread each loaf evenly with sausage mixture.
  • Roll up, starting with long side, pinch ends to seal.
  • Place seam side down on lightly greased baking sheet.
  • Brush remaining egg yolk and milk mixture over top.
  • Bake at 350 degrees for 30 minutes, cover with foil and bake another 10 minutes.
Advertisement