Herbed Vegetable Spiral Bread

• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup canned Mexicorn, drained
• 1/4 cup grated Parmesan cheese
• 1/4 cup minced fresh parsley
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 to 1/4 teaspoon crushed red pepepr flakes, optional
• 1 loaf (1 pound) frozen bread dough, thawed
• 1 tablespoon cornmeal
• 1 egg, lightly beaten

1. 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.
2. Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Sprinkle a large
3. with cornmeal. Place dough seam side down on
4. ; tuck ends under. Cover and let rise in a warm place until doubled, about 35 minutes.
5. Brush with egg. Bake at 350u0b0 for 35-40 minutes or until golden brown and bread sounds hollow when tapped.
6. Cool for 20 minutes before slicing. Store leftovers in the refrigerator.

mozzarella cheese, mexicorn, parmesan cheese, fresh parsley, garlic, oregano, basil, ground cumin, salt, red pepepr, bread, cornmeal, egg

Taken from www.tasteofhome.com/recipes/herbed-vegetable-spiral-bread/ (may not work)