*  Exported from  MasterCook  *

                Cheddar And Vegetable Stuffed Grill Bread

Recipe By     : Veggie Life, Jul 1997
Serving Size  : 6    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tb            Active dry yeast (1 pkg)
   1 1/2  c             Water -- warm
   1 1/2  c             Whole wheat flour
   1      tb            Ground cumin
   1      tb            Ground coriander
   2      ts            Salt
   2      tb            Light sesame or peanut oil *
   2 1/2  c             Unbleached white flour --
                        - up to 3 c
   2      c             Vegetables -- chopped, grilled
   4      oz            Sharp cheddar -- shredded
                        Cooking spray

Use leftover grilled vegetables or grill some fresh ones while the
dough rises. Try onion, zucchini, potato, bellpepper, or eggplant, to
name a few.

In a large bowl, dissolve yeast in water and let stand until it
bubbles, about 10 minutes. Slowly stir in whole wheat flour, cumin,
and coriander. Mix well, cover, and set aside to rise in a warm place
for about 45 minutes.

Stir in salt, oil, and 2 cups of unbleached white flour to form a
stiff dough. Turn out onto a lightly floured surface and knead for
10 minutes, adding more flour as necessary to keep from sticking.
Shape into a ball, place in a large, lightly sprayed bowl, and turn
oiled side up. Cover with plastic wrap and set aside to rise until
doubled in size, about 1 hour.

Divide dough into six pieces and roll into smooth balls. On a lightly
floured surface, roll balls into 7" circles, about 1/4" thick. Place
equal amounts of vegetables and cheese in center of each circle. Pull
edges up to center, pinch closed and press to flatten. Cover with a
cloth, and let rise for 20 minutes.

Preheat grill to medium-hot. Gently place calzones on grill, pinched
side down, and cook about 5 minutes on each side, until well marked
and browned.

Yield: 6 Breads

Per serving: 218 Cal (22% from fat), 8 g Prot, 5.5 g Fat, 33 g Carbs,
418 mg Sod, 10 mg Chol, 3l g Fiber


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