1 onion, chopped
1 red bell pepper, chopped
1 ripe tomato, seeded and chopped
1 large clove garlic, minced
4 tablespoons vegetable oil
Salt, to taste
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1 (1 pound) package frozen bread
2 cups Monterey jack cheese
1 egg, beaten (for glaze)
- Heat oven to 375 degrees F.
- Sauté the vegetables and garlic in the oil with the salt and cumin until
soft. Let cool slightly, then mix in crushed oregano.
- Roll out bread dough in a rectangle approximately 11 x 15 inches. Spread
the vegetables and cheese down the middle of the dough. Cut dough (using kitchen
scissors) on opposite sides in diagonal 1-inch strips. Fold in the ends, then
fold the strips toward the center, alternating sides for a braided effect. Let
the loaf rise for 30 minutes.
- Brush with egg glaze and bake for about 30 minutes.
Yield: about 16 slices