| 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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