Vegetable Cheese Stuffed Loaves

The Record’s “Recipe of the Week”:
Vegetable Cheese Stuffed Loaves by Caroline Breneiser

1 loaf frozen bread dough
1/3 cup creamy Italian dressing
2 eggs, each beaten separately
2 cups mozzarella cheese, shredded
1 tomato, chopped
1 green pepper, chopped
1 cup broccoli florets, chopped

Thaw bread dough and let rise according to package directions.

Combine the dressing and one egg. Stir in cheese and vegetables.

Divide dough into quarters. On a lightly floured board, roll each quarter into an
8” square. Along the center of each square, divide the vegetable mixture. Moisten the edges with water. Pull edges up, folding and pinching to seal tightly.

Place seam side up on a foil-lined cookie sheet. Bake at 375° for 20 minutes. Brush with remaining egg and bake 10 minutes longer. Makes 4 servings.