Sue's sausage bread

Yield: 8 To 12 svs.

Measure Ingredient
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.

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