Stuffed bread

Yield: 1 Servings

Measure Ingredient
1 \N Onion; chopped
1 \N Red bell pepper; chopped
1 large Ripe tomato; seeded, chopped
1 large Clove garlic; minced (i use
¼ cup Vegetable oil; (i use olive)
\N \N Salt to taste
½ teaspoon Ground cumin, dried oregano
1 \N Frozen bread dough, thawed
2 cups Shredded monterey jack chees
1 \N Egg; beaten, for glaze

Recipe by: Cheryl Mainard <cmainard@...> 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

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