Recipe: Pesto Bread (using parsley, frozen bread dough, food processor)

PESTO BREAD

1 (8 oz.) pkg. part skim mozzarella cheese, shredded
1/2 cup part skim ricotta cheese
2 cups packed fresh parsley leaves
1/4 cup chopped walnuts
3 tbsp. grated Parmesan cheese
1 1/2 tsp. dried basil, crumbled
1/4 tsp. pepper
1 large clove garlic, chopped
1 (3 lb.) pkg. frozen bread (three 1 lb. loaves), thawed
1 egg
1 tbsp. water
Sesame seeds

Combine Mozzarella cheese, Ricotta cheese, parsley, walnuts, Parmesan cheese, basil, pepper and garlic in food processor. Whirl until well mixed. Reserve.

Grease cookie sheets. Roll out 1 loaf (1 pound) bread dough on lightly floured surface into (15x8-inch) rectangle. Spread 1/3 of the cheese filling over dough. Roll up jelly roll fashion, starting with one long side; pinch together along long seam to seal well. Shape into a circle; pinch ends together to close. Place, seam side down, on prepared cookie sheet. Repeat with remaining dough and filling. Cover and let rise in a warm place away from drafts, 15 minutes.

Preheat oven to 350 degrees F.

Beat together egg and water; brush mixture over top of loaves. Sprinkle with sesame seeds.

Bake in preheated oven for 25-30 minutes or until browned on top. Cool on wire racks. Serve at room temperature.

Makes 3 loaves
From Sara