QUICK TOMATO SWIRL BREAD
2 loaves (16 oz. each) frozen bread dough, thawed as pkg. directs (quick thaw method)
2 lg. cloves garlic, pressed
1 jar (8 oz.) marinated dried tomatoes, drained & blotted with paper towels
3 tbsp. grated Parmesan cheese
2 tbsp. dried basil
Cornmeal for baking sheets
1 beaten egg or egg beaters
Preheat oven to 400 degrees. Sprinkle 1 large or 2 small baking sheets with cornmeal.
On lightly floured surface, roll and pat 1 loaf of the dough into a rectangle about 12 x 7 inches. Gently spread half the garlic over dough. Distribute half the tomatoes evenly over dough, leaving a 1/2 inch border. Sprinkle with half the cheese and basil.
Starting from a long edge, roll up tightly as you would for a jelly roll. Pinch seam to seal completely. Fold ends under and pinch to seal. Brush top with egg. Repeat procedure for second loaf.
Bake loaves in preheated oven 25 to 30 minutes or until browned and hollow sounding when tapped. Remove to wire racks to cool completely. Slice to serve.
Make your own marinated tomatoes; soak dried tomatoes in very hot water. Drain and place in bowl or olive oil and Italian herbs. Marinate at least overnight in refrigerator. Makes 2 (12 inch) loaves.
DESCRIPTION: Zesty. Freeze or give extra loaf to friend if family will let you. Great with formal dinner or soup.
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