ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Two-Cheese Oregano Bread

Randy Mayor
Yield

8 servings (serving size: 2 slices)

Ingredients

  • All-purpose Pizza Dough
  • 1/2 cup (2 ounces) shredded provolone cheese
  • 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper
  • 1 tablespoon yellow cornmeal
  • 1 teaspoon extra-virgin olive oil

Nutrition Information

  • calories 230
  • caloriesfromfat 14 %
  • fat 3.6 g
  • satfat 1.7 g
  • monofat 1.2 g
  • polyfat 0.4 g
  • protein 8.2 g
  • carbohydrate 40.2 g
  • fiber 1.7 g
  • cholesterol 6 mg
  • iron 2.6 mg
  • sodium 243 mg
  • calcium 87 mg

How to Make It

  1. Roll prepared dough into a 12 x 8-inch rectangle. Combine cheeses, oregano, and red pepper; sprinkle over dough, leaving a 1/2-inch border. Beginning with a long side, roll up jelly-roll fashion, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, on a baking sheet sprinkled with cornmeal. Cut slits in top of dough using a sharp knife. Cover and let rise in a warm place 40 minutes or until doubled in size.

  2. Preheat oven to 450°.

  3. Brush loaf with oil. Bake at 450° for 20 minutes or until loaf sounds hollow when tapped.