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1\/2 C. shredded part skim mozzarella cheese
\n1\/2 C. canned Mexicorn, drained
\n1\/4 C. grated Parmesan cheese
\n1\/4 C. minced fresh parsley
\n2 garlic cloves, minced
\n1 tsp. dried oregano
\n1\/2 tsp. dried basil
\n1\/2 tsp. ground cumin
\n1\/4 tsp. salt
\n1\/8 to 1\/4 tsp. crushed red pepper flakes, optional
\n1 loaf (1 lb.) frozen bread dough, thawed
\n1T. cornmeal
\n1 egg, lightly beaten<\/p>\n
In a bowl, combine the mozzarella, corn, Parmesan, parsley, garlic and seasonings; set aside. In a lightly floured surface, roll dough into a 16 x 12 inch rectangle. Spread cheese mixture over dough to within 3\/4 inch 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.<\/p>\n
Yield: 16 slices
\nCalories: 107
\nFat: 3g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/2 C. shredded part skim mozzarella cheese 1\/2 C. canned Mexicorn, drained 1\/4 C. grated Parmesan cheese 1\/4 C. minced fresh parsley 2 garlic cloves, minced 1 tsp. dried oregano 1\/2 tsp. dried basil 1\/2 tsp. ground cumin 1\/4 tsp. salt 1\/8 to 1\/4 tsp. crushed red pepper flakes, optional 1 loaf (1 lb.) frozen bread dough, thawed 1T. cornmeal 1 egg, lightly beaten In a bowl, combine the mozzarella, corn, Parmesan, parsley, garlic and seasonings; set aside. In a…<\/p>\n