Bacon & Cheese Filled Loaves

• 10 bacon strips, chopped
• 1/4 cup finely chopped onion
• 2/3 cup sour cream
• 2/3 cup shredded cheddar cheese
• 2 loaves (1 pound each) frozen bread dough, thawed
• 1 large egg, lightly beaten
• 1/2 teaspoon dried parsley flakes
• 1/8 teaspoon poppy seeds

1. In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Remove with a slotted spoon; drain on paper towels. Cool slightly.
2. In a small bowl, mix sour cream, cheese and bacon mixture. On two greased
3. , roll each loaf of dough into a 16x10-in. rectangle. Spoon half of the filling lengthwise down center third of each rectangle.
4. On each long side, cut 3/4-in.-wide strips about 2-1/2 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch both ends to seal.
5. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 350u0b0.
6. Brush loaves with egg; sprinkle with parsley and poppy seeds. Bake 25-30 minutes or until golden brown. Remove from pans to wire racks.

bacon, onion, sour cream, cheddar cheese, loaves, egg, parsley flakes, poppy seeds

Taken from www.tasteofhome.com/recipes/bacon-cheese-filled-loaves/ (may not work)