Contributed By: stacybrady
Light and Tasty
yield 16 slices
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Total Preparation Time: 45 minutes
Ingredients: Vegetables
Actual Cooking Time: 45 minutes
Number of Servings: More than 10
Origin: American
Nutrition Content: Low Fat
Meal Type: Entree
Ingredients
1/2 cup Part skim shredded mozzarella cheese
1/2 cup Canned Mexicorn, drained
1/4 cup Grated parmesan cheese
1/4 cup Minced fresh parsley
2 Gloves garlic, crushed
1 tsp Cried oregano
1/2 tsp Basil
1/2 tsp Cumin
1/4 tsp Salt
1/8 - 1/4 tsp crushed red pepper flakes
1 loaf (1 lb ) frozen bread dough, thawed
1 tbsp Cornmeal
1 Egg, lightly beaten
Preparation
1. In a bowl, combine first 10 ingredients, set aside.
2. On a lightly floured surface roll dough into a 16 x 12 in rectangle. Spread cheese mixture over dough to within 3/4 inch of edges.
3. Roll up jelly roll style starting with the long side. Pinch seams and ends to seal.
4. Sprinkle a large baking sheet with cornmeal. Place dough seam side down on baking sheet and tuch ends under.
5. Cover and let rise in a warm place until doubled, about 35 minutes.
6. Brush with egg. Bake at 350 for 35-40 minutes or until golden and bread sounds hallow when tapped.
7. Cool for 20 minutes before slicing.
Cook's Notes
Nutrition Information
Calories: 107
;
Total Fat: 3
;
Saturated Fat: 1
;
Carbohydrates: 17
;
Protein: 5
;
Fiber: 1