Stuffed rolled bread

Oregano is a versatile ingredient. You must use in almost anything, I let another recipe before I continuous with the next herb

As here, especially this year, the heat is horrible in summer; we had 96 degrees at night, no fresh air in any where….less in my kitchen, now. Yes!!! I have fresh air now.Today my air conditioner was installed in kitchen and I back to bake.

When I was a newlywed I usually made this rolled bread, actually that delicious bread was our dinner for many months. In those days, I was started to try new dishes too, and the rolled bread was forgotten …until today. Thinking in oregano I remembered them, and with cold air in my kitchen I decide to make again. This recipe serves four medium breads that you can freeze .Is ideal for an outdoor meal or a picnic.

Stuffed rolled bread

• 1 tablespoon active dry yeast
• 1 cup warm milk (110 to 115 degrees F)
• 2 egg
• ½ cup olive oil
• 1 tabs salt
• 1 tabs sugar
  3 3/4 cups all-purpose flour

Filling:

• 1 tablespoon olive oil
  2 medium tomatoes, chopped
  1 cup chopped cooked ham
• 1 cup mozzarella chopped
  1 teaspoon dried oregano
• 1 teaspoon parsley chopped
• Salt and pepper to taste

Method:

In a mixing bowl, dissolve yeast in warm milk. Add the eggs, oil and salt and sugar; beat until smooth. Stir in enough flour to form stiff dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, cut the tomatoes, add ham, mozzarella, parsley, olive oil, salt and pepper; mix well.. Punch dough down. Turn onto a lightly floured surface; roll into a 14-in. X 12-in. Rectangle. Spread filling over dough to within 1/2 in. Of edges. Roll up, jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place, seam side down, on a greased baking sheet. Do not let rise. Bake for 18-22 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers
or freeze.