| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Quick-, Brd | 4 | Servings | |
INGREDIENTS
| 1 | lb | Commercial bread dough; divided into four 4 ounce pieces |
| Olive oil -stuffing possibilities for each bread— | ||
| 2 | oz | Melting cheese; like mozzarella for kids, goat's or fontina for adults, plus |
| 1 | oz | Sliced prosciutto or smoked ham -seasonings for cheese— |
| Hot peppers | ||
| Sliced pimentos | ||
| Anchovy fillets | ||
| Capers | ||
| Scallions or cooked onions | ||
| Garlic | ||
| Sliced black olives | ||
| Snipped fresh basil or parsley | ||
| Dab of pesto or black olive paste | ||
| Sundried tomatoes or anything you can think of |
INSTRUCTIONS
As best you can, coax each piece of bread into a diameter which is 1/2inch thick. Cut or grate the cheese of choice into manageable pieces and scatter them on half of the dough, leaving an inch of the outside edge blank. Top with ham and/or seasonings of choice and drizzle 1 teaspoon of olive oil on the filling. Fold unfilled half of the bread over to cover the filling and press all around the edges to seal. Sprinkle some drops of olive oil on dough and, with your fingers, spread the oil over the entire top surface of the dough. Set individual stuffed breads on a lightly oiled or nonstick baking pan. Let the breads rise, uncovered, for 45 minutes or until doubled. Preheat the oven to 425 degrees and bake for about 20 minutes (if fillings ooze out a bit, don't worry). Cool the breads on a wire rack until lukewarm or room temperature. Serve with a crisp green salad. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <[email protected]>. Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6626 Posted to MC-Recipe Digest V1 #717 by [email protected] (Shermeyer-Gail) on Aug 03, 1997
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