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