Rancho Dagwood 1998

• 1 loaf (1 lb.) French sourdough bread
• 6 thin pieces (each about 4 in. wide; 1 1/2 oz. total) sliced mozzarella or provolone cheese
• 3/4 pound ground lean (7% fat) beef or ground turkey
• 1/4 pound mushrooms, sliced
• 1/2 teaspoon dried oregano
• 1 cup purchased marinara sauce or pizza sauce
• 1 can (2 1/4 oz.) sliced ripe olives, drained
• 1 cup thinly sliced green onions
• Salt and pepper
• 3 tablespoons grated parmesan cheese

1. Split loaf in half horizontally. Scoop out soft centers, making top and bottom bread shells about 1/2 inch thick. Reserve centers for another use. Set bread shells, cupped side up, on a 12- by 15-inch baking sheet. Bake in a 400u0b0 oven until bread is toasted, about 8 minutes.
2. Line bread shell cavities with mozzarella, overlapping slices as needed, and draping onto the rim of the bread.
3. In a 10- to 12-inch nonstick frying pan over high heat, frequently stir meat, mushrooms, and oregano until meat is browned and crumbly, 7 to 8 minutes. Add half the marinara sauce, half the olives, 3/4 cup onions, and salt and pepper to taste.
4. Fill bread shells equally with meat mixture. Top meat filling with remaining marinara sauce, olives, and onions. Sprinkle with parmesan.
5. Bake in a 400u0b0 oven until hot throughout, 10 to 15 minutes. Cut crosswise into 2- to 3-inch sections.

bread, thin, ground lean, mushrooms, oregano, purchased marinara sauce, olives, green onions, salt, parmesan cheese

Taken from www.myrecipes.com/recipe/rancho-dagwood-1998 (may not work)