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Stuffed bread

Yield: 1 Servings

Ingredients:

• 1 Onion; chopped
• 1 Red bell pepper; chopped
• 1 lg Ripe tomato; seeded chopped
• 1 lg Clove garlic; minced (i use
• 1/4 c Vegetable oil; (i use olive) Salt to taste
• 1/2 ts Ground cumin dried oregano
• 1 Frozen bread dough thawed
• 2 c Shredded monterey jack chees
• 1 Egg; beaten

Instructions:

for glaze Recipe by: Cheryl Mainard Cook vegetables and garlic in the oil with the salt and cumin until soft. Let cool slightly then mix in oregano. Roll out bread dough on a greased baking sheet into a rectangle about 15- by 11-inches. Spread the vegetables and cheese down the middle of the dough. Cut dough (using kitchen shears) 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. Cover with a towel and let rise about 30 minutes. Heat oven to 375 degrees. Brush loaf with egg glaze. Bake until golden about 30 minutes. NOTE: This bread can be made 2 days in advance and served reheated or room temperature

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