Herbed Vegetable Spiral Bread |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 3 |
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Wonderful swirled bread is easy to put together. Pretty, and flavorful, it's great for company or for a special occasion Ingredients:
1/2 cup shredded part-skim mozzarella cheese |
1/2 cup canned mexicorn, drained |
1/4 cup grated parmesan cheese |
1/4 cup minced fresh parsley |
2 garlic cloves, minced |
1 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/2 teaspoon ground cumin |
1/8 teaspoon salt |
1/8 teaspoon crushed red pepper flakes |
1 loaf frozen bread dough, thawed |
1 tablespoon cornmeal |
1 egg, lightly beaten |
Directions:
1. In a large bowl, combine the mozzerella, corn, Parmesan cheese, parsley, garlic, and seasonings, and set aside.
2. On a lightly floured surface, roll dough into a 16x12 rectangle.
3. Spread cheese mixture over dough to within 3/4 of edges.
4. Roll up jelly-roll style starting with the long side, pinch seams, a,d ends to seal.
5. Sprinkle a large baking sheet with cornmeal.
6. Place dough seam side down on baking sheet, and tuck ends under.
7. Cover and let rise in a warm placeuntil doubled (about 35 minutes).
8. Brush with egg.
9. Bake at 350 degrees for 35-40 minutesor until golden brown and bread sounds hollow when tapped.
10. Remove from pan to a wire rack.
11. Cool for 20 minutes before slicing.
12. Store leftovers in the refrigerator.
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