1/4 cup plus 2 tablespoons (1 1/2 ounces) grated fresh Parmesan
1/2 cup (2 ounces) shredded mozzarella cheese
1/4 cup mayonnaise
1 garlic clove, pressed
2 (11 ounce) packages refrigerated French bread
1 egg white, lightly beaten
1 teaspoon dry Italian seasoning mix
Heat oven to 375 degrees F.
Chop chicken. Dice bell pepper. Snip basil with kitchen shears.
In a bowl combine the chicken, bell pepper, basil, Parmesan, mozzarella,
mayonnaise and garlic.
Place bread dough, seam sides up, on cutting board. Using a serrated bread
knife, slice each loaf lengthwise, end to end, cutting halfway through to center
of loaf; spread open flat. Lightly sprinkle flour evenly over dough. With rolling
pin roll dough crosswise a four-inch width, creating a well down the center
of each loaf.
Spoon half of the chicken mixture down center of each loaf. Gather up edges
over filling, pinching firmly to seal. Place loaves, seam sides down, in an
'X' pattern on a baking stone. Crisscross ends of dough to form a large figure
8, keeping ends of dough one inch from edge of stone and leaving two 1 1/2-inch
openings in center of twist.
In a small bowl, combine egg white and seasoning mix; lightly brush over
dough. Cut a three-inch slit in each of the top sections of the twist to reveal
filling. Sprinkle remaining 2 tablespoons Parmesan cheese over loaf.
Bake for 30-32 minutes or until deep golden brown.
Remove from oven; cool for 10 minutes.
Yield: 8 servings
Nutrition values per serving: 130 calories, 10 g fat, 1 g carbohydrates,
1 g fiber, 10 g protein, 28 mg cholesterol, 189 mg sodium