Recipe: Mediterranean Stuffed Bread, Parmesan Breads with Tomato and Onions, Rolled Cheese and Salami Bread

Mediterranean Stuffed Bread
Serve hot, cold, or at room temperature.

one 2-pound loaf frozen white bread dough, defrosted

Filling
1/4 cup flat-leafed Italian parsley, finely minced
1/4 cup minced onions and/or scallions
3/4 cup minced sun-dried tomatoes (about 8 plumped halves)
3 medium garlic cloves, finely minced
1 cup chopped black olives (a combination of oil-cured, kalamata or pitted black)
1 cup feta cheese, crumbled into small chunks
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 to 1 teaspoon oregano
1/2 to 1 teaspoon basil

In a medium-sized bowl, toss together the parsley, onions/scallions, sun-dried tomatoes, garlic, olives, feta cheese chunks, olive oil, salt, pepper, oregano, and basil. Flatten or gently deflate the bread dough into an oval shape, about 1/2 to 3/4-inch thick.

Press half of the topping mixture onto the bread. Fold the dough in half and pinch the edges together to cover the filling. Let it rest for a few minutes. Flatten the dough again, using a rolling pin, trying not to force any of the filling out. Press the remaining filling onto the dough. Fold the dough in half again, pinching the edges together to cover any exposed filling (sometimes this doesn't look perfect, but it works out in the end). The bread should look like a plumpish, slightly flattened oval. Smear a little olive oil on the bread.

Line a doubled-up cookie sheet with parchment paper. Sprinkle with semolina, and place the bread on top. Cover with a tea towel, and let rise about 45 minutes to 1 1/2
hours, until puffy and lighter than when it started.

Preheat your grill to Hot. Place the bread on the grill, put on the cover, reduce the heat to Medium, and bake for about 35 to 40 minutes, until the bread is well-browned. (Some of the filling may leak out; that's OK). Remove the bread from the grill and serve warm, in wedges, or cold, in thin slices.

Yield: 10-12 servings.

PARMESAN BREADS WITH TOMATO AND ONIONS

8 1/4-inch-thick slices ripe tomato
1 tablespoon olive oil
2 medium-size red onions, thinly sliced
(about 3 cups)
1 tablespoon balsamic vinegar
2 teaspoons chopped fresh thyme
1 1-pound loaf enriched frozen white bread dough, thawed
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1/4 teaspoon dried crushed red pepper, minced

Arrange tomato slices on rack. Sprinkle with salt. Let stand 30 minutes.

Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onions and saut until very soft, about 15 minutes. Add vinegar and thyme. Saut until liquid is absorbed, about 2 minutes. Remove from heat.

Preheat oven to 375F. Line 2 baking sheets with parchment paper.

Place bread dough on lightly floured work surface. Knead cheese and red pepper into dough. Divide dough into 8 equal pieces. Form each piece into ball. Roll out each ball to 3 1/2-inch round. Arrange on prepared baking sheets, spacing evenly. Using spoon, make depression in center of each round. Spoon onion mixture into each depression. Top each with 1 tomato slice; press gently to secure.

Bake until breads are golden, about 30 minutes. Transfer to rack and cool completely.

Makes 8

Rolled Cheese and Salami Bread
Yields: 1 loaf

1 package (11 ounces) refrigerated French bread dough
2 cups (8 ounces) shredded mozzarella cheese
1/4 pound thinly sliced salami
1/2 cup chopped roasted peppers, drained
1 tablespoon butter, melted
1 tablespoon grated Parmesan cheese

Preheat the oven to 375 degrees F.

On a lightly floured surface, unroll the bread dough and pat out to a rectangle about 12x14-inch. Sprinkle the cheese evenly over the dough, then top with the salami. Place the roasted peppers over the salami, then roll up the dough tightly, starting with the short side. Pinch the edges together to seal and place seam side down into an ungreased baking dish. Brush with the melted butter and sprinkle with the Parmesan cheese.

Bake for 20 to 25 minutes, or until golden brown. Let stand for 5 to 10 minutes before cutting. To serve, cut into 1-inch slices with a serrated knife.