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Herbed Vegetable Spiral Bread

 Herbed Vegetable Spiral Bread
"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!"
16 ServingsPrep: 15 min. + rising Bake: 35 + cooling


  • 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


  • 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.
  • 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.
  • Brush with egg. Bake at 350° for 35-40 minutes or until golden

2 of 2

Herbed Vegetable Spiral Bread (continued)

Directions (continued)

  • brown and bread sounds hollow when tapped.
  • 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.