Pizza Braid

Source: The finer things in life

Dough:

• 1 pkg. (1 scant T.) yeast
• 1 c. very warm water
• 1/4 c. sugar
• 1/2 tsp. salt
• 1 egg
• 2 T. butter
• 3 c. flour (I use 1/2 white, 1/2 whole wheat)

Filling: This is what we used on our most recent braid. Feel free to adjust to your liking!

• 1/2 lb. ground beef
• 2 oz. pepperoni, sliced in quarters
• 1/2 chopped onion
• 1/2 chopped green bell pepper
• 1/2 can mushrooms, chopped
• 8 oz. tomato sauce
• 1/4 tsp. garlic powder
• 1 1/2 tsp. Italian seasoning
• salt and pepper
• 8 oz. shredded mozzarella cheese

Dissolve yeast in water; add sugar, salt, egg, butter and 1 1/2 cups flour. Beat until smooth; add enough remaining flour until dough is stiff enough to knead. Knead for 10 minutes. (I never knead that long, and I let my dough hook do most of the work!) Place in a greased bowl and let rise until doubled, about 1 1/2 hours. While dough is rising, brown ground beef in skillet; add pepperoni and veggies, then add seasonings and tomato sauce. Mix well. Set aside. Punch down risen dough. Roll dough into a rectangle on a greased cookie sheet. Spoon meat filling down the center of the dough. Top with mozzarella cheese.

Cut 8 even slits from the filling out to the edge of the dough. (I use my pizza cutter to do this. Hint: for even strips, slice your middle strip first. Then slice the middle of the halves, then the middle of the quarters.)

Start at one end and criss cross the dough strips.

Tuck the last strip under. Bake for 15 minutes at 400*.

Serve with a side salad or veggie for a fun twist on pizza night!