Herbed Vegetable Spiral Bread

Wonderful swirled bread is easy to put together. Pretty, and flavorful, it's great for company or for a special occasion

• Ready In: 50 mins
• Serves: 16
• Yields: 16 slices

Ingredients

• 1⁄2 cup  shredded part-skim mozzarella cheese
• 1⁄2 cup  canned  mexicorn, drained
• 1⁄4 cup  grated parmesan cheese
• 1⁄4 cup  minced fresh parsley
• 2  garlic cloves, minced
• 1  teaspoon dried oregano
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon ground cumin
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon crushed red pepper flakes
• 1  loaf  frozen bread dough, thawed
• 1  tablespoon cornmeal
• 1  egg, lightly beaten

Directions

1. In a large bowl, combine the mozzerella, corn, Parmesan cheese, parsley, garlic, and seasonings, and set aside.
2. On a lightly floured surface, roll dough into a 16x12 rectangle.
3. Spread cheese mixture over dough to within 3/4" of edges.
4. Roll up jelly-roll style starting with the long side, pinch seams, a,d ends to seal.
5. Sprinkle a large baking sheet with cornmeal.
6. Place dough seam side down on baking sheet, and tuck ends under.
7. Cover and let rise in a warm placeuntil doubled (about 35 minutes).
8. Brush with egg.
9. Bake at 350 degrees for 35-40 minutesor until golden brown and bread sounds hollow when tapped.
10. Remove from pan to a wire rack.
11. Cool for 20 minutes before slicing.
12. Store leftovers in the refrigerator.