RUSTIC TUSCANY BREAD
Prep time: 30 minutes plus thawing and dough rising time
Cook Time: 20-30 minutes
1 lb. Frozen bread dough
1 Tbl. Olive oil
¼ tsp. Salt
¼ tsp. *Cracked black pepper
1 can (14.5 oz.) Diced tomatoes with basil, garlic and oregano, drained
½ cup (2 oz.) Shredded Cheddar cheese
½ cup (2 oz.) Shredded mozzarella cheese
No stick cooking spray
Thaw bread dough; let rise according to package directions.
Roll dough out to a 12×19” rectangle. Brush dough lightly with olive oil; sprinkle with salt and pepper. Layer well-drained tomatoes and cheeses over dough. Fold dough into thirds over filling. With a sharp knife, make three diagonal cuts, about 2-inches apart, on top of dough, through first layer. Repeat with second set of cuts in opposite direction, crisscrossing first cuts.
Place dough on baking sheet coated with cooking spray. Bake in a preheated 400°F oven for 25 minutes or until golden brown.
Yield: 6 servings
Purchase pepper and other spices in small amounts to insure their freshness. Black pepper should be kept in a tightly sealed glass container in a cool, dark and dry place. Whole peppercorns will keep almost indefinitely, while ground pepper will stay fresh for about three months.
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