Black-eyed Pea Bread

Yield: Makes 12 servings
Recipe from Southern Living

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  • 1 (32-ounce) package frozen bread dough loaves
  • 1 (16-ounce) package ground pork sausage
  • 1 (3.5-ounce) package pepperoni slices, chopped
  • 1 small onion, chopped
  • 1 (15.8-ounce) can black-eyed peas, rinsed and drained
  • 1 cup (4 ounces) shredded sharp Cheddar cheese
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 3 egg yolks, lightly beaten


  1. Thaw bread dough loaves in refrigerator 8 hours.
  2. Cook sausage, pepperoni, and onion in a large skillet, stirring until sausage crumbles and is no longer pink. Drain well. Cool slightly, and stir in black-eyed peas, Cheddar cheese, and mozzarella cheese.
  3. Roll each loaf of thawed bread dough into a 12- x 5-inch rectangle on a lightly floured surface. Brush with egg yolks. Spread each loaf evenly with sausage mixture. Roll up, starting with a long side; pinch ends to seal. Place, seam side down, on a lightly greased baking sheet. Brush with remaining egg yolks.
  4. Bake at 350° for 30 minutes; cover loosely with aluminum foil, and bake 10 more minutes.
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