#3376 - Cinnamon Raisin Muffins

(by Shirley McNevich)

1/4 cup softened butter
1/2 cup honey
1/2 cup chopped nuts
2 tsp. cinnamon
1 - 1lb. frozen bread dough (thawed according to bag directions)
2/3 cup raisins

Place raisins in a saucepan--cover them with water and bring them to a boil over medium heat. Once boiling, let them cook for 5 minutes, then drain the raisins and set aside. Take 1 TBSP of the softened butter and generously grease 12 muffin tin cups. In a bowl add 1 TBSP butter, 1/4 cup honey and the chopped nuts--stir to mix. Drop 1 teaspoonful of the chopped nut mixture into each greased muffin tin cup. In a separate bowl add 2 TBSP softened butter, 1/4 cup honey and the cinnamon--stir to mix, then set aside. After bread dough has been thawed, roll it out on a floured counter to 18" x 8" (rectangle). Spread the cinnamon mixture evenly over the bread dough. Sprinkle the drained raisins evenly over the bread dough. Start on the long side and roll the dough up into a log. Use a sharp knife to slice the dough log into 12 equal pieces. Place the cut side of each dough piece into each of the 12 muffin tin cups. Cover the muffin tin with a tea towel and let the dough rise for 30 minutes. Bake at 375 degrees for 20 minutes or until golden brown. Cool for 5 minutes, then remove the muffins from the tin.

#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.

#1720 - Sausage Calzone

(by Shirley McNevich)

1 loaf frozen bread dough (thawed)
garlic powder (to your taste)
pepper (to your taste)
1lb. loose Italian sausage (or regular sausage)
1 chopped red bell pepper
1 chopped green bell pepper
1 small onion (chopped)
2 beaten eggs
8oz. shredded mozzarella cheese
melted butter
sesame seeds for sprinkling

Cut the bread dough in half. Flour your counter and flour top of each dough--roll each half of dough into a square. Sprinkle garlic powder and pepper on each dough square. In a greased skillet add loose sausage, chopped bell peppers and chopped onions--cook/stir over low heat until sausage is browned and peppers/onions are tender--drain the mixture. Add 3/4 of the beaten egg mixture to the sausage mixture--stir. Place half of the sausage mixture over the top of each dough. Sprinkle mozzarella cheese on top of the sausage mixture on each dough. Brush the edges of the dough with remainder of the egg mixture and fold each dough in half--press the edges together to seal them. Use a pastry brush to spread melted butter over the top of each dough. Sprinkle sesame seeds over the top of the melted butter. Place them on to greased baking sheets. Bake at 350 degrees for 30 minutes or until browned.

#1719 - Berry Monkey Bread

(by Shirley McNevich)

2 loaves frozen bread dough (thaw for 10-15 minutes)
2 - 3oz. boxes raspberry Jell-O (or other berry flavor)
1/2 cup Domino's dark brown sugar
1/2 cup white sugar
butter

After thawing bread dough, slice each loaf into 8 slices, then cut (quarter) each of the 16 slices into 4 equal pieces. Butter a 9 x 13 cake pan. Place all of the dough pieces into the bottom of the buttered pan. In a bowl add the Jell-O powder, brown sugar and white sugar--stir until mixed. Sprinkle the sugar mixture evenly over the dough pieces. Dot the whole top of the dough with butter. Bake at 350 degrees for 20-30 minutes.

#1262 - Cinnamon Ball Cake

(by Shirley McNevich)

2 loaves frozen bread dough (thawed)
1 stick butter (melted)
1 cup white sugar
3 tsp. cinnamon
1 cup chopped walnuts or chopped pecans

In a microwave safe bowl add the butter--melt the butter in the microwave. In a separate bowl add white sugar and cinnamon--stir until mixed. Spray a bundt cake pan with Pam. Pinch the bread dough into walnut sized pieces, then roll each dough ball in the melted butter, then in the cinnamon/sugar mixture. Once coated, place the coated dough ball in the bundt pan. Repeat with all dough balls making layers where necessary. Sprinkle chopped nuts in between dough ball layers as you add dough balls, and sprinkle remaining chopped nuts over the top layer. Cover the pan with Saran wrap and let the dough rise on your counter until it doubles in size (about an hour). Remove Saran wrap, then cover the bundt cake pan with foil. Bake (covered) at 350 degrees for 30 minutes. Remove the foil then bake 15 minutes uncovered.

#260 - Homemade Stromboli

(by Shirley McNevich)

1 loaf frozen bread dough
2 tsp. Worcestershire sauce
2 tsp. French's mustard
3/4 lb. cooked ham (chipped)
1/2 lb. shredded mozzarella cheese
1/3 lb. sliced pepperoni
fresh onions (chopped) - optional
green peppers (chopped) - optional
mushrooms (sliced) - optional
oregano
garlic salt
butter

Allow dough to rise as directed on bread dough package. Roll out the dough to about 8" by 10". Mix mustard and Worcestershire sauce in a small bowl--use a pastry brush to brush the top of the dough with the mustard mixture. Add a layer of ham, then a layer of cheese, then a layer of pepperoni on the dough--keep layering and insert onions, green peppers, and mushrooms as desired. Sprinkle the last layer with oregano and garlic salt. Fold dough over and seal with water so it is half moon shaped. Place the seam side of the stromboli down on a greased pan. Brush top with melted butter and sprinkle with oregano and garlic salt. Cut slits in the top of the dough but don't cut all the way through to the filling layer. Bake at 400 degrees for 5 minutes, then reduce heat to 350 degrees and bake for 15-20 minutes longer or until browned.