Stuffed Bread
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 onion chopped
- salt to taste
- 1 frozen bread dough, thawed
- 1/4 c vegetable oil; (i use olive)
- 1 lg ripe tomato; seeded, chopped
- 1 lg clove garlic; minced (i use
- 1/2 ts ground cumin, dried oregano
- 1 egg; beaten, for glaze
- 1 red bell pepper; chopped
- 2 c shredded monterey jack chees
- Carbohydrate 10.274 g
- Cholesterol 0 mg
- Fat 0.11 g
- Fiber 1.87000005245209 g
- Protein 1.21 g
- Saturated Fat 0.0462 g
- Serving Size 1 1 Serving (110g)
- Sodium 159.432 mg
- Sugar 8.40399994754791 g
- Trans Fat 0.0308 g
- Calories 44 calories
Recipe by: Cheryl Mainard <cmainard@ARTIC.EDU> 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 Recipes sent to me from Bill, wight@odc.net
