Hot Filled Basil/Roasted Red Pepper Bread
Submitted by:  Jayne Russell - Chef and Freelance Writer
Date added: 2/18/2004

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"RAW is the play dough of gourmet appetizers and accompaniments. More body than a puff pastry shell, but with a nice delicate nutty flavor. The uses of this new product are only limited by the chef's imagination."

Serving Suggestion:  To serve with soup or stew or as an appetizer
1/4 cup crumbled Feta Cheese
3 or more roasted red peppers, cut in strips
black olives, sliced
fresh arugula or sweet basil leaves
dried oregano

PREHEAT:
Preheat oven to 350 degrees.

THAW: 
To thaw dough, immerse bag in a bowl of hot tap water for 20 minutes. Remove dough from bag and knead for 5 seconds to bring dough to life.

CREATE:
Roll out dough into a 8-10" round, 1/4" thickness. Layer cheese, peppers, arugula or basil and finish with olives. Sprinkle with dried oregano. Roll up jelly roll style, seam side down.  If desired, brush with egg wash (1 egg beaten + 2 Tbsp. water)  Place on non-stick baking sheet. No rising necessary! Dough rises while baking!

BAKE:
Bake immediately for 30-35 minutes. (Ovens vary). Do not undercook.

ENJOY:
Let cool for 5 minutes then cut loaf in two and serve with soup OR slice in 1 to 2 inch slices and serve as a colorful and tasty appetizer.
 

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