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Stuffed Bread Recipe

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This recipe for Stuffed Bread is from Natalie's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Onion, Chopped
1 Red Bell Pepper, chopped
1 Large ripe tomato, seeded and chopped
1 Large clove garlic, minced
4 T. Vegetable oil
Salt to taste
1/2 tsp. ground cumin
1/2 tsp. dried oregano, crushed (or equivalent amount fresh)
1 lb. package frozen bread dough
2 cups Monterey jack cheese, shredded

1 egg, beaten, for glaze
Directions:
Directions:
Preheat oven to 375º Saute the vegetables and garlic in oil with the salt and cumin until soft. Let cool slightly, then mix in crushed oregano.

Roll out bread dough in a rectangle 11 x 15 inches. Spread the vegetables and cheese down the middle of the dough. Cut dough (using kitchen scissors, or sharp knife) on opposite sides in diagonal 1" strips, up to filling. Fold over the ends (top and bottom), then fold the strips toward the center, alternating sides for a braided effect. Let the loaf rise for 30 minutes, brush with egg glaze and bake about 30 minutes. Let cool a bit, then slice into about 16 slices.

This bread can be made ahead and reheated, before cutting into strips.
Number Of Servings:
Number Of Servings:
8

 

 

 

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