Yield: 8 To 12 svs.
|1 pack||Three 1 lb. loaves of frozen bread dough|
|½ cup||Softened butter or margarine|
|1 pounds||Grated Mozzarella cheese|
|1 pounds||Grated Cheddar cheese|
|3 ounces||Can grated Parmesan cheese|
|4 ounces||Jar diced pimientos|
|2 \N||4 oz. cans chopped black olives|
|1 pounds||Bulk sausage, crumbled and browned|
|1 pounds||Smoked link sausage, chopped and browned|
|\N \N||Picante sauce to taste|
SOURCE: More Tastes & Tales from Texas with love by Peg Hein, copyright 1987, 6th Printing Oct. 1991, ISBN #0-9613881-1-0. MM format by Ursula R. Taylor who got this from Robbie Shelton in the Oct. 1995 cookbook swap on Delphi - Cust 229.
Thaw bread enough to divide each loaf in half. Coat loaves with 2 tbsp. softened butter or margarine and let rise in a warm place for 1 hour. Combine remaining ingredients in a large bowl. Roll each half loaf into a 9 x 12 inch rectangle and brush with remaining softened butter. Divide sausage mixture into 6 equal parts, and spread lenghtwise in center of each half loaf. Moisten edges of bread with water and pinch and pull together to seal. Put seam sides down about 3 inches apart on cookie sheets. Butter tops and let rise for 30 minutes. Bake at 350~ for 25 minutes or until golden brown.