Nations Best® Recipes
Brisket & Cheddar Roll-Up
8
What could be better than Nations Best® Slow-Roasted Brisket mingled with melted cheddar in a spiral of warm bread? Serve as a hearty appetizer or entre with a bowl of hot tomato soup.
Meat Suggestions
Ingredients
- 2 lb frozen bread dough, thawed
- 2 Tbsp olive oil, plus more for oiling the bowl and baking sheet
- 1 red bell pepper, coarsely-chopped
- 1 onion, coarsely-chopped
- 1 tsp garlic salt
- 1 tsp Italian seasoning
- 1 lb shredded Nations Best® Slow-Roasted Brisket
- 2 c grated Cheddar cheese
- 1 egg, well beaten
Directions
- Form the bread dough into a ball. Place in an oiled bowl, turning to coat well. Cover and set aside in a warm place to rise, 1 1/2ours.
- Heat the olive oil in a skillet over medium heat. Cook the red pepper and onion, stirring occasionally, until wilted, 10 minutes. Stir in the garlic salt and Italian seasoning. Reserve.
- Preheat oven to 400 degrees F.
- Punch the dough down. On a lightly floured surface, roll the dough into a rectangle, 15 x 12-inches. Scatter the beef, cheese and red pepper mixture evenly over the dough leaving a 1/2nch border. Roll up lengthwise, pinching the seam and ends closed. Place seam-side down on a lightly oiled baking sheet.
- Brush the dough with the beaten egg. Cut several slits in the dough with a sharp knife. Bake until golden brown, 35 to 40 minutes. Cool slightly before slicing.