Two-Cheese Oregano Bread

Two-Cheese Oregano Bread Recipe
Randy Mayor


8 servings (serving size: 2 slices)

Recipe from

Cooking Light

Nutritional 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


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


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.

Preheat oven to 450°.

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

Sharon Sanders,

Cooking Light

March 2000
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