Ingredients
1/2 cup shredded part-skim mozzarella cheese1/2 cup canned Mexicorn, drained1/4 cup grated Parmesan cheese1/4 cup minced fresh parsley2 garlic cloves, minced1 teaspoon dried oregano1/2 teaspoon dried basil1/2 teaspoon ground cumin1/4 teaspoon salt1/8 to 1/4 teaspoon crushed red pepepr flakes, optional1 loaf (1 pound) frozen bread dough, thawed1 tablespoon cornmeal1 egg, lightly beaten
Preparation
In a large bowl, combine the mozzarella, corn, Parmesan cheese, parsley, garlic and seasonings; set aside. On a lightly floured surface, roll dough into a 16-in. x 12-in. rectangle. Spread cheese mixture over dough to within 3/4 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Sprinkle a large baking sheet with cornmeal. Place dough seam side down on baking sheet; tuck ends under. Cover and let rise in a warm place until doubled, about 35 minutes.
Brush with egg. Bake at 350° for 35-40 minutes or until golden brown and bread sounds hollow when tapped.
Cool for 20 minutes before slicing. Store leftovers in the refrigerator.
