Directions:
- In a large bowl, combine the mozzarella, corn, Parmesan cheese, parsley, garlic and seasonings; set aside. On a lightly floured surface, roll dough into a 16-in. x 12-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 35-40 minutes or until golden brown and bread sounds hollow when tapped.
- Cool for 20 minutes before slicing. Store leftovers in the refrigerator. Yield: 16 slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.58 Kcal (589 kJ) | ||
| Calories from fat | 63.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.07g | 11% | |
|---|---|---|---|
| Cholesterol | 17.21mg | 6% | |
| Sodium | 171mg | 7% | |
| Potassium | 55.73mg | 1% | |
| Total Carbs | 14.15g | 5% | |
| Sugars | 1.39g | 6% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 4.9g | 10% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 95.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 283.69 Kcal (1188 kJ) | ||
| Calories from fat | 128.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.26g | 11% | |
|---|---|---|---|
| Cholesterol | 34.72mg | 6% | |
| Sodium | 345.07mg | 7% | |
| Potassium | 112.47mg | 1% | |
| Total Carbs | 28.56g | 5% | |
| Sugars | 2.81g | 6% | |
| Dietary Fiber | 1.37g | 3% | |
| Protein | 9.9g | 10% | |
| Vitamin C | 3.1mg | 3% | |
| Iron | 0.5mg | 1% | |
| Calcium | 191.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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