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    Brisket & Cheddar Roll-Up


    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.


    • 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


    1. 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.
    2. 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.
    3. Preheat oven to 400 degrees F.
    4. 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.
    5. 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.