In honor of the Opening of the College Football Season, I give you my famous Tailgate Bread. This is a wonderful thing to make and take with you to a game. It can be made ahead and reheated. And, when wrapped up as detailed below, will stay warm until cut into slices.
I like to change things up. I add ham, turkey, salame, different cheeses, whatever you decide to mix into the filling, you can make it work. I've done this in a TexMex mode, with salsa and cheeses too. I've even done an Italian version. Given a little imagination, you can really take this recipe a long way! Enjoy!
1 loaf Frozen Bread Dough (or French Bread Dough made in Bread machine)
1/4 lb. sharp cheddar cheese, sliced
6 slices cooked bacon
1/2 lb. thinly sliced turkey breast
1 beaten egg
Spray cookie sheet with Pam, place dough (frozen) in center, brush with oil. Cover with plastic wrap and mold to dough. Let rise to double in size.
(Or make French Bread dough in bread machine, using the dough setting. After dough has risen, pick back up on recipe.)
Spread risen dough over cookie sheet, up to 2-3" from edge of pan. Make 10 slices along each side of rectangle about 2" long. Be sure to leave center whole. Place turkey down center, add cheese, and bacon. Overlap dough strips one after another over stuffing, securing ends carefully underneath. Once sealed, pinch holes closed. (Will resemble long Subway sandwich.) Brush with beaten egg. Sprinkle with sesame seeds (opt.).
Bake at 350 degrees for 30-40 minutes, or until golden brown. Serve with mustard. Can make ahead and reheat for 30 minutes. Wrap in foil, newspaper, and a towel to stay warm. Cut into slices and enjoy!
(I'll be out of pocket for a few weeks as I'm having surgery, but Jean, Stephanie and Cheryl will be sure to keep you entertained. I'll be watching football as I recover and ducking under the Tulip Tree when I can. Blessings!)