Swiss Onion Spiral Bread Food

SWISS ONION SPIRAL BREAD

Steps:

• Either grease a cookie sheet, or place ungreased silpat sheet on cookie sheet.
• In a small skillet cook onion in butter or margarine until tender.
• On floured surface roll out bread dough to a 17x7-inch rectangle, spread cooked onion over dough.
• Sprinkle shredded cheese and bacon on top.
• Roll up jelly-roll fashion from the long side, pinching edges to seal.
• Place roll, seam side down, on cookie sheet. Score top of loaf crosswise, making cuts 1/4-inch deep.
• Cover; let rise in a warm place 30-45 minutes or until almost double.
• Preheat oven to 350 degrees Fahrenheit.
• Brush top of bread with egg; sprinkle with poppy seed or dill seed.
• Bake 25-30 minutes. Serve warm.
• Note: to reheat, wrap in foil and heat in 400-degree-Fahrenheit oven for 15-20 minutes.).

SPINACH-STUFFED BREAD

Steps:

• Thaw bread dough according to package directions; let rise until doubled. Meanwhile, in a skillet, saute onion and garlic in oil until tender. Stir in spinach. , On a lightly floured surface, roll dough into a 14x10-in. rectangle. Spread the spinach mixture to within 1/2 in. of edges; sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a baking sheet coated with cooking spray; tuck ends under. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack; let stand for 10 minutes before slicing. Serve warm.

HERBED VEGETABLE SPIRAL BREAD

Steps:

• In a large bowl, combine the mozzarella, corn, Parmesan cheese, parsley, garlic and seasonings; set aside. On a lightly floured surface, roll dough into a 16-in. x 12-in. rectangle. Spread cheese mixture over dough to within 3/4 in. of edges. , Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Sprinkle a large baking sheet with cornmeal. Place dough seam side down on baking sheet; tuck ends under. Cover and let rise in a warm place until doubled, about 35 minutes., Brush with egg. Bake at 350° for 35-40 minutes or until golden brown and bread sounds hollow when tapped. , Cool for 20 minutes before slicing. Store leftovers in the refrigerator.

MINI HAM, SWISS, RYE SANDWICHES WITH CRANBERRY ONION RELISH

Steps:

• Heat oil in a 12-inch skillet over medium-high heat. Add onions; saute until well-browned, 10 to 12 minutes. Add rosemary and cloves; continue to saute until fragrant, 1 to 2 minutes longer. Stir in cranberry sauce, and simmer until heated through. Remove from heat and set aside. (Cranberry-Onion Relish can be cooled, covered and refrigerated up to 2 weeks ahead.)
• To assemble: Working in batches, lay breads on a work surface and spread with about 1/4 tsp. mustard and 1 tsp. cranberry relish. Top half the breads with a portion of ham, cheese and arugula (optional), then the remaining bread slice. Halve each sandwich on the diagonal, sticking each half with a toothpick. (Sandwiches can be covered with a damp paper towel and plastic wrap and can remain at room temperature for 2 hours.)

SWISS-ONION BREAD RING

Steps:

• Preheat oven to 375°F.
• Sprinkle 1/2 tsp poppy seeds on the bottom of a greased 10 inch fluted tube pan.
• Cut the bread dough into 1 inch pieces, you should have about twenty pieces.
• Place half of bread pieces evenly into the prepared tube pan.
• Sprinkle with half of the cheese and onions, and top with 1 tsp poppy seeds. Drizzle with half of the melted butter.
• Repeat layers.
• Bake for 25 minutes or until golden brown.
• Immediately invert onto a wire rack.
• Serve warm.

SWISS ONION SPIRAL BREAD

Steps:

• Either grease a cookie sheet, or place ungreased silpat sheet on cookie sheet.
• In a small skillet cook onion in butter or margarine until tender.
• On floured surface roll out bread dough to a 17x7-inch rectangle, spread cooked onion over dough.
• Sprinkle shredded cheese and bacon on top.
• Roll up jelly-roll fashion from the long side, pinching edges to seal.
• Place roll, seam side down, on cookie sheet. Score top of loaf crosswise, making cuts 1/4-inch deep.
• Cover; let rise in a warm place 30-45 minutes or until almost double.
• Preheat oven to 350 degrees Fahrenheit.
• Brush top of bread with egg; sprinkle with poppy seed or dill seed.
• Bake 25-30 minutes. Serve warm.
• Note: to reheat, wrap in foil and heat in 400-degree-Fahrenheit oven for 15-20 minutes.).