Herbed Vegetable Spiral Bread
Source of Recipe
Taste Of Home
Recipe Introduction
Pretty and lots of flavor
List of Ingredients
- 1/2 cup shredded part-skim mozerella cheese
- 1/2 cup canned mexicorn, drained
- 1/4 cup grated parmesean 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
- 1/4 teaspoon salt
- 1/8 to 1/4 teaspoon crushed red pepper flakes, optional
- 1 loaf (1lb) frozen or fresh bread dough,if frozed thaw it out
- 1 tablespoon corn meal
- 1 egg, lightly beaten
Instructions
- In a bowl, combine the mozerella,corn,parmesean,parsley, garlic and seasonings; set aside.
- On a lightly floured surface roll dough into a 16-in.x12-in. rectangle.
- Spread cheese mixture over dough to within 3/4 in. of edges.
- Roll up jelly roll style, starting with a long side; pinch seams and ends to seal.
- Sprinkle a large baking sheet with cornmeal.
- Place dough, seam side down on baking sheet; tuck ends under.
- Cover and let rise in a warm place until doubled,about 35 minutes.
- Brush with egg.
- Bake at 350 for 35 to 40 minutesor until golden brownand bread sounds hollow when tapped.
- Cool for 20 minutes before slicing.
- Store leftovers in the firge
Final Comments
Yield: 16 slices. 3g fat 1g saturated fat 16mg cholesterol
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