| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers, Better home |
1 |
Servings |
INGREDIENTS
| 16 |
oz |
Bread dough (if frozen; thaw) (white or whole wheat) |
| 2 |
tb |
Butter |
| 2 |
oz |
Ham; cooked, thinly sliced (1/3 cup) |
| 3 |
sl |
Bacon; crisp-cooked, drained, crumbled |
| 1/2 |
c |
Pimiento-stuffed green olives, chopped |
| 1/3 |
c |
Golden raisins |
| 1/3 |
c |
Parmesan cheese; finely shredded (Parmigiano Reggiano or Pecorino Romano cheese) |
| 3/4 |
c |
Mozzarella; shredded (or provolone) (3 ounces) |
| 3/4 |
c |
Fontina cheese (or Fontinella) (3 ounces) |
| 1 |
lg |
Egg |
INSTRUCTIONS
Line a 15x10x1" pan with foil. Crease and set aside. Divide dough in half.
Roll each half into a 10x8" rectangle on a lightly floured surface. Brush 1
tablespoon of butter over each dough leaving a 1" plain border. Sprinkle
each rectangle evenly with ham, bacon, olives, raisins and parmesan cheese.
Top with mozzarella and Fontina cheese. Carefully fold edges of short sides
over filling about 1-2"; roll up jelly roll style beginning with a long
side. Moisten edges and ends with water and pinch to seal. Carefully place
rolls seam side down on the prepared baking sheet. Cover and let rise in a
warm place until nearly double (30 minutes). Combine egg and 1 tablespoon
water; brush over loaves. Bake at 350F 30 minutes or till golden brown.
Cool on a wire rack 30 minutes before slicing. Cut into 1/2" slices. Cover
and chill any leftovers. Makes 40 pieces.
NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 69.
Posted to MC-Recipe Digest V1 #868 by Peg Baldassari
<Baldassari@compuserve.com> on Oct 26, 1997
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