Post by zanadu on May 29, 2009 9:37:22 GMT -5
1 package (11 ounces) refrigerated French bread dough
1/2 teaspoon dried oregano
1/8 teaspoon dried red pepper flakes (optional)
1/3 cup finely chopped green onions
1/3 cup chopped pitted black olives (about 12 large)
1/4 cup finely chopped green bell pepper
1/4 cup crumbled blue cheese
Preheat oven to 350° F. Spray nonstick baking sheet with cooking spray; set aside.
Unroll bread dough on clean work surface. Sprinkle evenly with oregano and red pepper flakes, if desired. Top with olives, onions and bell pepper. Sprinkle cheese over top. Roll up dough; gently transfer to prepared baking sheet.
Using serrated knife, cut 4 to 5 slits in loaf top. Bake 25 minutes or until deep golden in color. Remove bread to wire rack; cool completely. Lightly spray top of loaf with cooking spray.
1/2 teaspoon dried oregano
1/8 teaspoon dried red pepper flakes (optional)
1/3 cup finely chopped green onions
1/3 cup chopped pitted black olives (about 12 large)
1/4 cup finely chopped green bell pepper
1/4 cup crumbled blue cheese
Preheat oven to 350° F. Spray nonstick baking sheet with cooking spray; set aside.
Unroll bread dough on clean work surface. Sprinkle evenly with oregano and red pepper flakes, if desired. Top with olives, onions and bell pepper. Sprinkle cheese over top. Roll up dough; gently transfer to prepared baking sheet.
Using serrated knife, cut 4 to 5 slits in loaf top. Bake 25 minutes or until deep golden in color. Remove bread to wire rack; cool completely. Lightly spray top of loaf with cooking spray.