|
Enjoy this recipe from Soups, Stews & Breads.
Submitted by: Crystal Vogel from Springdale, PA
2 11-oz. tubes refrigerated French bread dough
1/2 lb. bacon, crisply cooked and crumbled
3/4 c. mayonnaise
1 T. green onions, chopped
1/2 lb. deli sliced turkey
1/2 lb. deli sliced ham
1/2 lb sliced provolone cheese
2 tomatoes, sliced
2 c. lettuce, chopped
Spray a Bundt® pan with non-stick vegetable spray. Place both tubes of dough into pan, seam side up, joining ends together to form one large ring. Pinch edges to seal tightly. Lightly spray top of dough with non-stick vegetable spray. Bake at 350 degrees for 40 to 45 minutes, until golden. Carefully turn out; cool completely. Combine bacon, mayonnaise and onions; mix well. Slice bread horizontally. Spread half the bacon mixture over bottom half of bread. Top with turkey, ham and provolone. Place on an ungreased baking sheet. Bake at 350 degrees for 5 minutes, or until cheese melts. Top with tomatoes and lettuce. Spread remaining baconmixture on top half of bread; place over lettuce. Slice into wedges. Serves 8. | |
|
|
Spray a Bundt® pan with non-stick vegetable spray. Place both tubes of dough into pan, seam side up, joining ends together to form one large ring. Pinch edges to seal tightly. Lightly spray top of dough with non-stick vegetable spray. Bake at 350 degrees for 40 to 45 minutes, until golden. Carefully turn out; cool completely. Combine bacon, mayonnaise and onions; mix well. Slice bread horizontally. Spread half the bacon mixture over bottom half of bread. Top with turkey, ham and provolone. Place on an ungreased baking sheet. Bake at 350 degrees for 5 minutes, or until cheese melts. Top with tomatoes and lettuce. Spread remaining baconmixture on top half of bread; place over lettuce. Slice into wedges. Serves 8. |
|
|