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      <title>Stuffed Bread</title>
      <link>http://nine12.com/modules/smartsection/item.php?itemid=8</link>
      <description>Make dough using Chef Michael&#039;s Famous Pizza Dough recipe.&lt;br /&gt;&lt;br /&gt;Preheat oven to 500 degrees. After dough rises, split in half. Either use both halves for breads, one for a pizza and one for a bread, or freeze one half for later use.&lt;br /&gt;&lt;br /&gt;Take one half of the dough and roll it out on a well floured surface. Roll it thin, but not paper thin or it will rip when rolled. Cover the dough with your favorite toppings up to about 1/2 an inch from the edge. Using both hands, grab one side&#039;s edge and pull in towards the middle. Start to roll the bread, pulling the sides in to overlap. Continue until the entire dough is rolled up.&lt;br /&gt;&lt;br /&gt;Cover a large baking sheet with aluminum foil. Spray with cooking spray or coat with olive oil. Place the rolled dough on the foil. Make an egg wash using one beaten egg and a little water. Brush the wash on the rolled dough. Season with garlic powder and poppy seeds (or anything you like). Score the dough 3 or 4 times on top, pull the foil up over the dough and tent loosely. Bake in oven for 15 minutes, take out and open foil tent. Bake for another 10-15 minutes or until golden brown. Take out of oven and let rest for about 10 minutes before cutting.&lt;br /&gt;&lt;br /&gt;Serve with your favorite dipping sauce!</description>
      <pubDate>Sun, 02 Jan 2011 20:30:00 -0500</pubDate>
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      <title>The Ultimate Chocolate-Chocolate Chunk Chip Cookies</title>
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      <description>Michael was having a really bad day. So we decided to experiment with a cookie recipe. This is what we came up with. I must say...they came out AWESOME!</description>
      <pubDate>Fri, 30 May 2008 01:10:00 -0400</pubDate>
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      <title>Chef Michael&amp;#039;s Famous Pizza Dough Recipe</title>
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      <description>To make Chef Michael&#039;s famous pizza dough, just follow these simple directions.</description>
      <pubDate>Sat, 24 Mar 2007 21:40:00 -0400</pubDate>
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