Title: Stuffed Bread
Categories: Side
Yield: 1 Servings

1		Onion; chopped
1		Red bell pepper; chopped
1	lg	Ripe tomato; seeded, chopped
1	lg	Clove garlic; minced (i use
1/4	c	Vegetable oil; (i use olive)
		Salt to taste
1/2	ts	Ground cumin, dried oregano
1		Frozen bread dough, thawed
2	c	Shredded monterey jack chees
1		Egg; beaten, for glaze

Recipe by: Cheryl Mainard Cook vegetables and garlic in the oil with the salt and cumin until soft. Let cool slightly, then mix in oregano.

Roll out bread dough on a greased baking sheet into a rectangle about 15- by 11-inches. Spread the vegetables and cheese down the middle of the dough. Cut dough (using kitchen shears) on opposite sides in diagonal 1-inch strips. Fold in the ends, then fold the strips toward the center, alternating sides for a braided effect. Cover with a towel and let rise about 30 minutes.

Heat oven to 375 degrees. Brush loaf with egg glaze. Bake until golden, about 30 minutes.

NOTE: This bread can be made 2 days in advance and served reheated or room temperature

previous

next