| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Brd, Quick- |
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 <4paws@netrax.net>. Recipe by:
COOKING MONDAY TO FRIDAY SHOW #MF6626 Posted to MC-Recipe Digest V1
#717 by 4paws@netrax.net (Shermeyer-Gail) on Aug 03, 1997
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