Cheesy loaf

This originally came from Kraft Food and Family magazine. I have changes this up to what meat I have on hand. I've done ham and cheddar. The one in the picture is leftover Italian beef and mozzarella with provolone. I'm sure you could even do bacon and eggs!
Cheesy loaf
This originally came from Kraft Food and Family magazine. I have changes this up to what meat I have on hand. I've done ham and cheddar. The one in the picture is leftover Italian beef and mozzarella with provolone. I'm sure you could even do bacon and eggs!
Steps
- 1
Preheat oven to 350.
- 2
Place dough on lightly floured surface.
- 3
Roll dough into a 12x8 rectangle. If dough is hard to roll, leave it set at room temperature for 30min.
- 4
Top dough with meat; slightly overlapping slices and keeping a half inch border all the way around.
- 5
Mix together the cheese and miracle whip.
- 6
Starting at long sides of dough, fold 1/3 of dough to the middle, then repeat with the opposite side.
- 7
Pinch together ends of dough to seal.
- 8
Place seam side down on lightly greased baking sheet.
- 9
Bake 35-40min or until golden brown.
- 10
Let set 10min before slicing
- 11
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