Back to Herbed Vegetable Spiral Bread

Print Options


Card Sizes

Herbed Vegetable Spiral Bread Recipe

Herbed Vegetable Spiral Bread Recipe

"This wonderful swirled bread is easy to put together...and while it's rising and baking, I make the rest of the meal," explains Denielle Duncan of Markham, Ontario. "Pretty and flavorful, it's great for company or a special holiday. Everyone thinks I bought this special golden loaf at a gourmet bakery!"
TOTAL TIME: Prep: 15 min. + rising Bake: 35 + cooling YIELD:16 servings


  • 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
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon crushed red pepepr flakes, optional
  • 1 loaf (1 pound) frozen bread dough, thawed
  • 1 tablespoon cornmeal
  • 1 egg, lightly beaten


  • 1. In a large bowl, combine the mozzarella, corn, Parmesan cheese, parsley, garlic and seasonings; set aside. On a lightly floured surface, roll dough into a 16-in. x 12-in. rectangle. Spread cheese mixture over dough to within 3/4 in. of edges.
  • 2. Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Sprinkle a large baking sheet with cornmeal. Place dough seam side down on baking sheet; tuck ends under. Cover and let rise in a warm place until doubled, about 35 minutes.
  • 3. Brush with egg. Bake at 350° for 35-40 minutes or until golden brown and bread sounds hollow when tapped.
  • 4. Cool for 20 minutes before slicing. Store leftovers in the refrigerator. Yield: 16 slices.

Nutritional Facts

One slice equals 107 calories, 3 g fat (1 g saturated fat), 16 mg cholesterol, 280 mg sodium, 17 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.