i came across this recipe about twenty some odd years ago when I was a charter subscriber to a magazine called A Taste of Home. I thought that it would be a perfect addition to my traditional Christmas Eve buffet. That was 20 years ago, and ever since it has become a family favorite. I hope that it will become one of your family favorite no matter the occaision.
- Bread dough (either frozen or made from scratch)
- Deli Meat
- Egg wash
Preheat Oven to 400
Allow bread dough to rise at least two times before beginning.
Roll out bread dough into a 9 x 13 rectangle or as close to it as possible.
Spread condiment evenly over dough
Layer meat and cheese
Make even cuts into dough
Braid dough covering meat and cheese.
Cover with plastic wrap and a warm dish towel and let rise until it has doubled in size.
Brush loaf with egg wash and add sesame or poppy seeds if desired.
Bake at 400 for 35 min.
Let cool for 30 mins and slice.
Roast beef and Provolone:
½ lb. Deli sliced Roast Beef (thin)
½ lb. provolone cheese (thin sliced)
Condiment- Combine 2t. horseradish and 2T. Mayo
6 pepperoncini peppers (stems removed)
Ham and Cheese:
1/2lb. Deli sliced Ham (thin)
½ lb. swiss cheese
Condiment- 2T any kind of mustard (I prefer either a Dijon or Stone ground mustard)
Turkey and Pepper Jack:
1/2lb. Deli sliced Turkey (thin)
1/2lb pepper jack cheese (thinly sliced)
3 slices partially cooked bacon cut in half
Condiment- Combine 2t. Italian salad dressing and 2T mayo
Pepperoni and Mozzarella:
1/2lb. deli pepperoni (thin sliced)
1/2lb. deli Mozzarella Cheese (thin sliced)
Condiment- 2T. pizza sauce