6 slices (3/4 ounce each) American cheese, diced
1/2 cup diced green bell pepper
1/4 cup chopped onion
1/2 pound lean (90%) ground beef, cooked, crumbled and drained
2 tablespoons ketchup
2 tablespoons all-purpose flour
1 garlic clove, pressed
2 packages (11 ounces each) refrigerated French bread dough
1 egg white, lightly beaten
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
1. Preheat oven to 375 degrees F. Dice cheese and bell pepper. Chop onion. In bowl, combine cheese, bell peper, onion, ground beef, ketchup, flour and pressed garlic; mix well.
. Place bread dough, seams side up on smooth service. Using serrated knife, slice each loaf lenthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle additional flour evenly over dough. Using roller, roll dough crosswise to a 4-inch width, creating a well down center of each loaf.
3. Spoon half of the beef mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an “X” pattern on cookie sheet (or ractangle stone if you have one). Criss cross ends of dough to form a large figure “8″, keeping ends of dough 1 inch from edge of baking stone and leaving two 1 1/2 inch openings in center of twist.
4. Lightly brush egg white over dough. Using bread knife, cut a 3-inch slit in each of the to sections of twist to reveal filling.
5. Grate Parmesan cheese over loaf. Bake 30-32 minutes or until deep golden brown. Remover from oven to cooling rack; cool 10 minuts. Cut into slices. Serve warm.
I changed this up a bit, as it was late when we started making it and I was hungry and just not in the mood to read this but still came out good. Oh and I was just about out of American cheese, so it might have been a little better with more than 2 slices of cheese. Oh well. Next time!