Recipe - Individualized Breads For Kids And Adults (Mf)

1 pound Commercial bread dough;
divided into four 4 ounce
pieces
Olive oil
stuffing possibilities
for each bread
2 ounce Melting cheese; like
mozzarella for kids, goat's
or fontina for adults, plus
1 ounce Sliced prosciutto or smoked
ham
seasonings for cheese
Hot peppers
Sliced pimentos
Anchovy fillets
Capers
Scallions or cooked onions
Garlic
Sliced black olives
Snipped fresh basil or
parsley
Dab of pesto or black olive
paste
Sundried tomatoes or
anything you can think of

As best you can, coax each piece of bread into a diameter which is 1/2inch
thick. Cut or grate the cheese of choice into manageable pieces and scatter
them on half of the dough, leaving an inch of the outside edge blank. Top
with ham and/or seasonings of choice and drizzle 1 teaspoon of olive oil on
the filling. Fold unfilled half of the bread over to cover the filling and
press all around the edges to seal. Sprinkle some drops of olive oil on
dough and, with your fingers, spread the oil over the entire top surface of
the dough. Set individual stuffed breads on a lightly oiled or nonstick
baking pan. Let the breads rise, uncovered, for 45 minutes or until
doubled.

Preheat the oven to 425 degrees and bake for about 20 minutes (if fillings
ooze out a bit, don't worry). Cool the breads on a wire rack until lukewarm
or room temperature. Serve with a crisp green salad.

Yield: 4 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

MC Format by Gail Shermeyer 4paws@netrax.net.

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6626 Posted to MCRecipe Digest
V1 #717 by 4paws@netrax.net (ShermeyerGail) on Aug 03, 1997