Herbed Vegetable Spiral Bread Recipe

Herbed Vegetable Spiral Bread Recipe
Herbed Vegetable Spiral Bread Recipe photo by Taste of Home
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Herbed Vegetable Spiral Bread Recipe

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"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!"
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 35 + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 35 + cooling

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
  • 1/4 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

Directions

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 brown and bread sounds hollow when tapped.
Cool for 20 minutes before slicing. Store leftovers in the refrigerator. Yield: 16 slices.
Originally published as Herbed Vegetable Spiral Bread in Light & Tasty August/September 2002, p22

Nutritional Facts

1 slice: 107 calories, 3g fat (1g saturated fat), 16mg cholesterol, 280mg sodium, 17g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 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.
Originally published as Herbed Vegetable Spiral Bread in Light & Tasty August/September 2002, p22

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