Title: Stuffed Bread
Categories: Side dishes
Yield: 1 Servings

1 Onion; chopped
1 Red bell pepper; chopped
1 lg Ripe tomato; seeded, chopped
1 lg Clove garlic; minced (i use
1/4 c Vegetable oil; (i use olive)
Salt to taste
1/2 ts Ground cumin, dried oregano
1 Frozen bread dough, thawed
2 c Shredded monterey jack chees
1 Egg; beaten, for glaze

Recipe by: Cheryl Mainard Cook vegetables and garlic
in the oil with the salt and cumin until soft. Let cool slightly, then mix
in oregano.

Roll out bread dough on a greased baking sheet into a rectangle about 15-
by 11-inches. Spread the vegetables and cheese down the middle of the
dough. Cut dough (using kitchen shears) on opposite sides in diagonal
1-inch strips. Fold in the ends, then fold the strips toward the center,
alternating sides for a braided effect. Cover with a towel and let rise
about 30 minutes.

Heat oven to 375 degrees. Brush loaf with egg glaze. Bake until golden,
about 30 minutes.

NOTE: This bread can be made 2 days in advance and served reheated or room
temperature

Recipes sent to me from Bill, wight@odc.net