Stuffed Wheat Bread
1 lb. Italian sausage (I often use a mixture of sausage and ground beef)
¼ c (or so) chopped onion
¼ c (or so) shredded carrot
½ box of frozen spinach
½ lb. chopped pecans
1 small tub flavored cream cheese – I use the veggie flavor
1 loaf of frozen wheat bread dough
Brown the meat with onion and carrot. Drain the meat mixture. Add spinach and pecans. If you are going to make the bread right away, stir in the cream cheese. If you are not going to prepare the bread immediately, store this mixture before you add the cream cheese.
Roll out the loaf of bread dough to a rectangle about 15” by 8” (really approximate) and about a ¼” thickness. From the outside edges of the long sides, cut in towards the middle about 2”-3”, leaving enough in the center of the rectangle to pile stuffing. Put the meat mixture in the middle portion. Fold the strips over the top, one strip from the right side, then one from the left, overlapping the ends. When you are done it will look like it is braided. (You could brush the tops with beaten egg whites at this point to make it glossy, but I never remember to do that.) Bake in a 350° oven for 25-30 minutes, or until the bread is brown and seems done. Let the bread sit for at least 15 minutes before slicing.
I slice this up and serve it with spicy brown mustard. And then I try not to eat it all myself. Pin It
