In large skillet, over medium-high heat, brown sausage or beef and cook pepper until lightly browned, stirring occasionally to break up meat. Remove from heat; drain well. Set aside. Meanwhile, set aside l cup all-purpose flour. In large bowl, mix remaining flour, sugar, salt, Italian seasoning and yeast. Stir Hot water and margarine into dry mixture. Mix in l egg and only enough reserved flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 4-6 minutes. Divide dough in half; roll half to 14 x 8 inch rectangle. Stir cheese into meat mixture; spoon half the mixture down center of dough length. Bring long edges of dough together over filling; seal seam and ends. Shape into crescent; place seam-side down on greased baking sheet. Repeat with remaining dought. Brush loaves with oil; cover loosely with plastic wrap. Refrigerate overnight or up to 24 hours. When ready to bake, remove from refrigerator. Uncover loave carefully; make 4 slashes on tope of each loaf. Let stand at room temperature 10 mintues. Beat remaining egg with cold water; brush on loaf. Bake 400 degrees for 25 minutes or until down. During last 2 minutes of baking, brush again with egg mixture; sprinkle with Parmesan cheese. Serve warm. Refrigerate leftovers; reheat to serve. Recipe by: "Linda E. Tonkinson"
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|Serving Size: 1 Serving (1778g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1971 (42%)|
|Amt Per Serving||% DV|
|Total Fat 219g||292 %|
|Saturated Fat 77.7g||388 %|
|Monounsaturated Fat 98.2g|
|Polyunsanturated Fat 29.9g|
|Cholesterol 517.1mg||159 %|
|Sodium 12137.3mg||419 %|
|Potassium 2577.2mg||68 %|
|Total Carbohydrate 504.7g||148 %|
|Dietary Fiber 18.4g||74 %|
|Sugars, other 486.3g|
|Protein 153.9g||220 %|
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Calories per serving: 4667
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