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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe was featured in an email that I received today from Gooseberry Patch. Enjoy this recipe from Harvest Kitchen Cookbook (M784). Ingredients:
2 (11 ounce) french bread dough, refrigerated tubes |
1/2 lb bacon, crisply cooked and crumbled |
3/4 cup mayonnaise |
1 tablespoon green onion, chopped |
1/2 lb turkey, deli sliced |
1/2 lb deli ham, sliced |
1/2 lb provolone cheese, sliced |
2 tomatoes, sliced |
2 cups lettuce, chopped |
Directions:
1. Spray a Bundt® pan with non-stick vegetable spray. Place both tubes of dough into pan, seam-side up, joining ends together to form one large ring. Pinch edges to seal tightly. Lightly spray top of dough with non-stick vegetable spray. Bake at 350 degrees for 40 to 45 minutes, until golden. Carefully turn out; cool completely.
2. Combine bacon, mayonnaise and onion; mix well. Slice bread horizontally. Spread half the bacon mixture over bottom half of bread. Top with turkey, ham and provolone. Place on an ungreased baking sheet. Bake at 350 degrees until cheese melts.
3. Top with tomatoes and lettuce. Spread remaining bacon mixture on top half; place over lettuce. Slice into wedges. Serves 8.
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