Meatless Recipes
Stuffed Bread
Yield: about 16 slices
Ingredients
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 ripe tomato, seeded and chopped
- 1 large clove garlic, minced
- 4 tablespoons vegetable oil
- Salt, to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 (1 pound) package frozen bread dough
- 2 cups Monterey Jack cheese
- 1 egg, beaten (for glaze)
Instructions
- Heat oven to 375 degrees F.
- Sauté the vegetables and garlic in the oil with the salt and cumin until soft. Let cool slightly, then mix in crushed oregano.
- Roll out bread dough in a rectangle approximately 11 x 15 inches. Spread the vegetables and cheese down the middle of the dough. Cut dough (using kitchen scissors) on opposite sides in diagonal 1 inch strips. Fold in the ends, 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 for about 30 minutes.