MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Garbage Bread
 Categories: Pork, Beef, Vegetables, Cheese, Breads
      Yield: 12 Servings

      5 sl Smoked bacon
      1 lb Ground beef
    1/2 c  Onion; fine chopped
      1 ts Salt
    1/2 ts Garlic powder
    1/4 ts Pepper
  1 1/2 c  Jack cheese; shredded
    1/4 c  Ketchup
      2 tb Yellow mustard
      1 lb Pizza dough; refrigerated
    1/4 c  Dill pickle; chopped
    1/4 c  Banana peppers;
           - coarse chopped
      1 c  Cheddar cheese; shredded
      1 lg Egg; room temperature
           Coarse sea salt and/or
           - sesame seeds; for topping
           - (optional)

  Set oven @ 425°F/218°C.

  Line a 15x10x1" baking sheet with parchment paper or foil.

  Cook bacon strips in a large skillet set over medium heat, turning
  once, until the bacon is cooked and crisp, about 10 minutes.
  Transfer to a paper towel-lined plate; blot excess grease. Crumble
  or chop bacon; set aside. Discard excess grease from the skillet;
  place back on the heat.

  Add ground beef and onion to the skillet. Cook, breaking up large
  clumps with a wooden spoon, until browned, about 10 minutes. Pour
  off and discard excess grease. Remove skillet from heat. Stir in
  salt, garlic powder, pepper, and cooked bacon. Stir in Jack cheese,
  ketchup and mustard until cheese is melted.

  Roll pizza dough out into a 15x10" rectangle. If the dough sticks,
  sprinkle with a small amount of all-purpose flour. Spread the beef
  mixture into an even layer over the dough, leaving 1/2" border on
  all sides. Sprinkle the pickle and banana peppers over the meat.
  Sprinkle shredded cheddar evenly on the top.

  Starting at a long end, gently roll up the dough so the filling
  remains tucked inside. Pinch the long seam and ends closed.
  Carefully transfer to the lined baking sheet, seam-side down.

  Crack the egg into a small dish; whisk with a fork until beaten.
  Use a pastry brush to spread beaten egg over the entire surface of
  the dough. Sprinkle the top of the log with coarse sea salt and/or
  sesame seeds, if desired. Bake 25 to 30 minutes or until dough is
  deeply golden brown. If the top is getting too browned, tent a
  piece of foil over the top to finish cooking.

  Transfer to a cutting board; let cool at least 10 minutes. Slice
  into 1" thick pieces. Serve with your favorite dipping sauce.

  Recipe by Nancy Mock, Southbridge, Massachusetts

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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