Recipe: Individualized Breads for Kids and Adults (using prepared bread dough)

INDIVIDUALIZED BREADS FOR KIDS AND ADULTS

1 pound yeast bread dough, divided into four 4 ounce pieces
olive oil
STUFFING POSSIBILITIES FOR EACH BREAD:
2 ounces a melting cheese (like mozzarella for kids, or goat's or fontina for adults)
PLUS:
1 ounce sliced prosciutto or smoked ham
SEASONINGS:
hot peppers
sliced pimentos
anchovy fillets
capers
scallions or cooked onions
garlic
sliced black olives
snipped fresh basil or parsley
dab of pesto or black olive paste
sundried tomatoes
(Or any seasonings you can think of)
Olive oil

As best you can, coax each piece of bread dough into a diameter which is 1/2-inch thick.

Cut or grate the cheese of choice into manageable pieces and scatter them on half of the dough, leaving an inch of the outside edge blank. Top with ham and/or seasonings of choice and drizzle 1 teaspoon of olive oil on the filling. Fold unfilled half of the bread over to cover the filling and press all around the edges to seal. Sprinkle some drops of olive oil on dough and, with your fingers, spread the oil over the entire top surface of the dough.

Set individual stuffed breads on a lightly oiled or nonstick baking pan. Let the breads rise, uncovered, for 45 minutes or until doubled.

Preheat the oven to 425 degrees F and bake for about 20 minutes (if fillings ooze out a bit, don't worry). Cool the breads on a wire rack until lukewarm or room temperature.

Serve with a crisp green salad.

Makes 4 servings
Source: TV Food Network, Cooking Monday to Friday Show #MF6626