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DOUGH
2 cups all-purpose flour (2 to 2 1/2 cups)
1 package Fleischmann's® Rapid Rise Yeast
3/4 teaspoon salt
3/4 cup very warm water (120º to 130ºF)
1 tablespoon olive or vegetable oil

FILLING
1 1/2 cups 1-pint canning jars
1 4-ounce can diced green chiles, well drained
1/4 cup chopped ripe olives, drained
1/4 cup chopped green onions

TOPPING
1 egg white, lightly beaten
Servings: 12
1. To make dough: In large bowl, combine 1 cup flour, undissolved yeast and salt. Stir in water and oil. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

2. To shape and fill: Roll dough to 14 × 10-inch rectangle. Evenly sprinkle with filling ingredients to within 1/2 inch of edges; pat down lightly. Beginning at long end, roll up tightly; pinch seam and ends to seal. Taper ends by gently rolling back and forth to make 16-inch long roll. Line large baking sheet with aluminum foil; grease lightly. Place loaf, seam side down, on foil. Cover; let rise in warm, draft-free place until almost doubled in size, about 15 to 20 minutes.

3. Brush loaf with egg white. With sharp knife, cut three 4-inch slits lengthwise down center of loaf, cutting at a slight diagonal and cutting deep enough to expose filling. Bake at 400ºF for 25 to 30 minutes or until cheese is melted and crust is golden brown. Cool 5 minutes before removing from pan. Serve warm.

Servings: 12
 
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