Herbed Vegetable Spiral Bread

• 12 cup shredded part-skim mozzarella cheese
• 12 cup canned mexicorn, drained
• 14 cup grated parmesan cheese
• 14 cup minced fresh parsley
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 12 teaspoon dried basil
• 12 teaspoon ground cumin
• 18 teaspoon salt
• 18 teaspoon crushed red pepper flakes
• 1 loaf frozen bread dough, thawed
• 1 tablespoon cornmeal
• 1 egg, lightly beaten

1. In a large bowl, combine the mozzerella, corn, Parmesan cheese, parsley, garlic, and seasonings, and set aside.
2. On a lightly floured surface, roll dough into a 16x12 rectangle.
3. Spread cheese mixture over dough to within 3/4" of edges.
4. Roll up jelly-roll style starting with the long side, pinch seams, a,d ends to seal.
5. Sprinkle a large baking sheet with cornmeal.
6. Place dough seam side down on baking sheet, and tuck ends under.
7. Cover and let rise in a warm placeuntil doubled (about 35 minutes).
8. Brush with egg.
9. Bake at 350 degrees for 35-40 minutesor until golden brown and bread sounds hollow when tapped.
10. Remove from pan to a wire rack.
11. Cool for 20 minutes before slicing.
12. Store leftovers in the refrigerator.

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

Taken from www.food.com/recipe/herbed-vegetable-spiral-bread-457282 (may not work)