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Randy Mayor Photo by: Randy Mayor

Two-Cheese Oregano Bread

Cooking Light MARCH 2000

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 230
  • Calories from fat: 14%
  • Fat: 3.6g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 8.2g
  • Carbohydrate: 40.2g
  • Fiber: 1.7g
  • Cholesterol: 6mg
  • Iron: 2.6mg
  • Sodium: 243mg
  • Calcium: 87mg
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Two-Cheese Oregano Bread Recipe

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