Mediterranean Touchdown Braid
Makes 1 braid
2 – 1 / 2 to 3 cups all-purpose flour
1 envelope FLEISCHMANN’S RapidRise Yeast
2 teaspoons Italian herb seasoning
1 teaspoon salt
1 cup very warm water (120o to 130oF)
2 tablespoons olive oil
Artichoke and Cheese Filling
1 (6.5-ounce) jar marinated artichoke hearts, drained and chopped
1 / 3 cup ripe olives, sliced
1 / 3 cup drained, chopped roasted red peppers or dried tomatoes
(packed in oil)
1 cup shredded provolone cheese
In a large bowl, combine 1 cup flour, undissolved yeast, herb seasoning, and salt. Gradually add water and oil to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Roll dough to 12 x 7-inch rectangle; place on greased baking sheet. Spread Artichoke and Cheese Filling evenly over center third (lengthwise portion) of rectangle. Along 12-inch sides, cut 12 (1-inch wide) strips from edge of filling to edge of dough. Alternating sides, fold strips at an angle across filling. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake at 400oF for 20 to 25 minutes or until done. Serve warm.
Serving size: 1 / 12 of recipe (3.1 ounces)
Calories 180; Total fat 7 g; Saturated fat 2.5 g;
Cholesterol 10 mg; Sodium 400 mg; Carbohydrates 25 g; Dietary fiber 2 g; Sugars 1 g; Protein 7 g