Recipe: Cheese-Filled Ring (using hot roll mix)

CHEESE-FILLED RING

3/4 cup warm water
1 (13 3/4 oz.) pkg. hot roll mix
1 tsp. oregano leaves
1 tsp. crushed sweet basil
1 egg, slightly beaten
1 cup shredded sharp Cheddar cheese
3 tbsp. grated Parmesan cheese
1 tbsp. parsley flakes
1/2 tsp. paprika
1 egg yolk, beaten
2 tsp. milk
2 tbsp. grated Parmesan cheese

In large mixing bowl, dissolve yeast from hot roll mix in warm water. Add herbs, egg and flour mixture from mix and stir until blended.
Turn out on lightly floured board and knead until smooth. Put dough back in a clean and lightly greased mixing bowl. Cover and let rise in warm place 30 minutes, or until light texture.

Turn out on lightly floured board and knead until smooth. Roll to 15x10-inch rectangle. Sprinkle with Cheddar cheese, 3 tablespoons Parmesan cheese, parsley flakes and paprika.

Starting with long side, roll up tightly and put on lightly greased baking sheet, seam side down. Shape in ring 7-inches in diameter, pinching ends securely together. Cut 2-inch deep slash at 2-inch intervals on top. Cover and let rise in warm place 30 to 40 minutes, or until light.

Combine egg yolk and milk. Brush with egg-milk mixture and sprinkle with 2 tablespoons Parmesan cheese.

Bake in 350 degree F oven for 30 minutes or until golden brown.

Serve in thin wedges with soups or salads.

Source: Gas and Electric Company recipe card, not dated