Herbed Vegetable Spiral Bread |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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This wonderful swirled bread is easy to put together...and while it's rising and baking, I make the rest of the meal, explains Denielle Duncan of Markham, Ontario. Pretty and flavorful, it's great for company or a special holiday. Everyone thinks I bought this special golden loaf at a gourmet bakery! 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 |
1/4 teaspoon salt |
1/8 to 1/4 teaspoon crushed red pepepr flakes, optional |
1 loaf (1 pound) frozen bread dough, thawed |
1 tablespoon cornmeal |
1 egg, lightly beaten |
Directions:
1. 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.
2. 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.
3. Brush with egg. Bake at 350° for 35-40 minutes or until golden brown and bread sounds hollow when tapped.
4. Cool for 20 minutes before slicing. Store leftovers in the refrigerator. Yield: 16 slices.
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