Shelly's Recipe

BEEF AND CHEESE STUFFED BREAD

Category: Hot

1 (8 oz) pkg cream cheese, at room temperature
1 cup sour cream
2 (4 oz) pkgs chipped beef or corned beef, chopped
1/4 cup fine-chopped scallions
1/4 cup fine-chopped green bell peppers
Dash Worcestershire sauce
1 (6 oz) pkg provolone cheese, cut into chunks
1 (8 inch) round sourdough or rye loaf bread

In a nonreactive bowl, mix cream cheese, sour cream, beef, scallions, bell peppers, Worcestershire sauce, and provolone cheese. Slice off top of bread round and remove soft bread from inside, leaving about a 1 inch-thick shell of bread and crust with no weak places. Fill cavity with cream cheese mixture and replace top of bread loaf. Wrap in foil and place on baking pan.

Bake at 350. 30 minutes or until heated through. To serve place filled loaf on platter, remove top slice. Serve with pieces of bread taken from inside loaf arranged around loaf on platter for dipping.