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- More from Beverly Mills with Alicia Ross
Pizza dough is fun to play with! Sure you can top, bake and serve, but every now and then you might like some variety. We know we do.
When we saw the fresh pizza dough in the refrigerated section of our grocery stores (Publix and Trader Joe's), we started playing with it. Calzone or stromboli, anyone?
Then we decided to get creative. Enter today's recipe for Stuffed Olive Bread. Greek in influence with kalamata olives and feta and yogurt cheeses, it's a light dinner for four, or you can serve it to accompany soup or salad for a filling meal for six. All you have to do is buy refrigerated pizza dough, add some cheese and olives, and roll into a tube, bake and slice.
Just as with pizza, the possibilities are endless with stuffed breads. Deli meats and cheeses, tapenade, pesto or just plain cheese make exciting breads for dinner, snacks or appetizers. Check out the cheese bread on our website at KitchenScoop.com, which we love to serve as a late-afternoon snack with marinara sauce on the side for dipping.
We have both whole-wheat and white pizza dough available, but if your supermarket doesn't, you can always use the yeast bread dough from the frozen-foods section of the grocery. Just thaw according to package directions, and stuff away.
Suggested menu: Stuffed Olive Bread with spinach salad and fresh fruit.
• Beverly Mills and Alicia Ross are co-authors of "Desperation Dinners!" Write them at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016, or email@example.com. More at the Desperation Dinners website, kitchenscoop.com.
© 2010, Beverly Mills and Alicia Ross