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A Muckin Fess but still good

Grand Oeuf Vert
Grand Oeuf Vert Posts: 1,631
edited November -0001 in EggHead Forum
Had a loaf of frozen french bread dough sitting in the freezer, decided to throw some raws at it...
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Steak on first...
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Roll out the dough...
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Stuffed it with the sliced steak, onion, peppers, a dose of Carnivore and topped with provolone...
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Egg washed and braided. I blew this part. Stuffed too much and lots of leaks...
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Onto the egg at 375 for 40 minutes...
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All done...
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It was a real mess to cut. It kinda just fell apart. Might be becuase the dough was a few months old. But it was still very tasty...
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Seeing as I didn't cook a thing last weekend in Minnesota, I felt obligated to cook and share today.

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