#1925 - Pogach

(by Shirley McNevich)

1 loaf frozen bread dough (thawed)
4 large red potatoes (washed, peeled, cooked with 1 tsp. salt , and mashed)
8oz. shredded extra sharp cheddar cheese
melted butter for brushing

Place frozen dough in refrigerator until it thaws. Remove dough from refrigerator--allow bread dough to sit on counter and raise until it's double in size. Add shredded cheddar cheese to the mashed potatoes--mash until mixed. Divide the dough into two equal pieces. Roll one dough with a rolling pin on a floured counter to 1/4" thick. Spread half of the mashed potato mixture over half of the dough. Fold the empty side of the dough over the filling side of the dough (like a stromboli)--pinch the edges together to seal them. Repeat with second dough. Grease a cookie sheet and place both doughs on the greased cookie sheet. Place Saran wrap over each and let them raise for 30 minutes. Use a fork to poke holes in the top of the doughs. Bake at 350 degrees for 25-30 minutes or until golden brown. Remove from oven and use a pastry brush to brush the melted butter all over the top of each.