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Black-Eyed Pea Bread

From my Southern Living Cookbook 2003. Sounds unusual, but it's good. Prep time doesn't include bread dough thawing 8 hours.

Ready In:
1hr 5mins
Units:

ingredients

  • 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

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.
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@Justmez2
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@Justmez2
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"From my Southern Living Cookbook 2003. Sounds unusual, but it's good. Prep time doesn't include bread dough thawing 8 hours."
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  1. Justmez2
    From my Southern Living Cookbook 2003. Sounds unusual, but it's good. Prep time doesn't include bread dough thawing 8 hours.
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