Stuffed Bread
Grrrrrgh!
Course : Breads
From: HungryMonster.com
Serves: 1
 

Ingredients:

1 medium Onion -- chopped
1 medium red bell pepper -- chopped
1 large ripe tomato; seeded -- chopped
1 large clov
1/4 cup vegetable oil -- (i use olive)
1 teaspoon salt to taste
1/2 teaspoon ground cumin -- dried oregano
1 loaf frozen bread dough -- thawed
2 cups shredded monterey jack chees
1 large egg
 

Preparation:

Cook vegetables and garlic in the oil with the salt and cumin until soft. Let cool slightly, then mix in oregano. Roll out bread dough on a greased baking sheet into a rectangle about 15- by 11-inches. Spread the vegetables and cheese down the middle of the dough. Cut dough (using kitchen shears) 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. Cover with a towel and let rise about 30 minutes. Heat oven to 375 degrees. Brush loaf with egg glaze. Bake until golden, about 30 minutes. NOTE: This bread can be made 2 days in advance and served reheated or room temperature