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Stuffed Bread


  • 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)


  1. Heat oven to 375 degrees F.
  2. Sauté the vegetables and garlic in the oil with the salt and cumin until soft. Let cool slightly, then mix in crushed oregano.
  3. 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.
  4. Brush with egg glaze and bake for about 30 minutes.

Yield: about 16 slices

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