Veggie Melts

This recipe comes from the Pampered Chefs 'Spring/Summer 1999 Season's Best Recipe Collection' at the request of a Zaar member.

• Ready In: 1 hr 27 mins
• Serves: 24

Ingredients

• 1 (11 ounce) package  refrigerated  French bread dough
• 3  plum tomatoes, sliced
• 1  small zucchini, sliced
• 1 (8 ounce) package mozzarella cheese, sliced
• 1  tablespoon fresh basil leaves, snipped or 1  teaspoon dried basil leaves
• 1⁄2 cup mayonnaise
• 1  clove garlic, pressed

Directions

1. Preheat oven to 375 degree F.
2. Using kitchen spritzer, lightly spray Valtrompia Bread Tube and caps with vegetable oil.
3. Cap bottom of bread tube; fill with dough.
4. Place cap on top.
5. Bake upright 50 to 60 minutes; cool 10 minutes.
6. Remove bread from tube; cool completely.
7. Cut into 1/4-inch slices; place on 15" round Baking Stone.
8. Increase oven temperature to 425 degree F.
9. Slice tomatoes; set aside.
10. Thinly slice cheese; set aside.
11. Snip basil.
12. In a 1 quart bowl, combine mayonnaise and basil.
13. Press garlic into bowl; stir until well mixed.
14. Spread 1 Tablespoon of mayonnaise mixture over each bread slice.
15. Top each bread slice with zucchini, tomato, and cheese slices.
16. Bake 10 to 12 minutes or until cheese is melted and golden.