Here’s another recipe using an all purpose dough. If you have quite a bit of spices on hand and need a creative way to use them, why not sprinkle some on the dough, add some cheese and bake them up for an easy bread? This was super easy to make and after it’s baked, you have some beautiful swirls of flavor throughout. Read on to see what fellow What’s Cookin, Chicago members thought of this recipe…
dough recipe adapted from Cooking Light Annual Recipes 2001
1-2 tablespoons italian seasoning
1 1/2 cups shredded mozzarella cheese
Roll out the dough and sprinkle seasoning and cheese over the top. Roll up the dough like a jelly roll and tuck under the ends. Place on a baking stone or lightly buttered loaf pan. Brush the top of the loaf with melted butter and bake at 450 degrees for 20 minutes or until the loaf sounds hollow when tapped.
“This one was our favorite of the three dishes we were given. Since we did not receive this fresh out of the oven, we popped it into a 400 degree oven, wrapped in foil, for about 5 minutes. Removed foil, left in oven for a few more minutes to be sure the outside was crispy. Removed warm mini-loaf from oven and cut into 3/4” slices. The way this looked after slicing was picture perfect! The cheese and herbs formed a spirally path to goodness!! Some of the cheese had seeped out during baking, and browned on the outside of the loaf like the cheese that melts down a bowl of and bakes to the side. This was like eating a fresh, out of the oven in San Francisco! Make it!! Add extra cheese and herbs!! Fantastic!!!”
“I was very excited to taste the Italian Herb Mozzarella Bread but was a bit disappointed. I was expecting punches of Italian flavor and cheese with every bite. Instead, I only got a hint of the herbs in some of the bites, and could not taste the cheese at all. The bread was pretty much all I could taste. If I was not given the name of this dish, I would not have known there was cheese in it. If I were to make this dish/recipe I would inject more flavor.”