Herbed Vegetable Spiral Bread

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

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
• 1/8 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 1 loaf frozen bread dough, thawed
• 1 tablespoon cornmeal
• 1 egg, lightly beaten

Recipe

• 1 in a large bowl, combine the mozzerella, corn, parmesan cheese, parsley, garlic, and seasonings, and set aside.
• 2 on a lightly floured surface, roll dough into a 16x12 rectangle.
• 3 spread cheese mixture over dough to within 3/4" of edges.
• 4 roll up jelly-roll style starting with the long side, pinch seams, a,d ends to seal.
• 5 sprinkle a large baking sheet with cornmeal.
• 6 place dough seam side down on baking sheet, and tuck ends under.
• 7 cover and let rise in a warm placeuntil doubled (about 35 minutes).
• 8 brush with egg.
• 9 bake at 350 degrees for 35-40 minutesor until golden brown and bread sounds hollow when tapped.
• 10 remove from pan to a wire rack.
• 11 cool for 20 minutes before slicing.
• 12 store leftovers in the refrigerator.