Serves: 5
Total Calories: 879
Combine 12 rolls into a ball and roll into a 10x15-inch rectangle. Cover with plastic wrap and let rest 10 minutes. Repeat above step with remaining 12 rolls. Remove wrap and place one dough rectangle on a sprayed 10x15-inch baking pan. Brush with 1 tablespoon olive oil. Cover with Provolone and Jarlsburg cheeses and sprinkle with 3 tablespoons basil, the oregano, thyme, rosemary and garlic. Top with remaining dough rectangle. Pinch bottom and top layers of dough together to seal. Brush with remaining olive oil and sprinkle with Parmesan cheese and 1 tablespoon basil. Bake at 350°F 25-30 minutes. Slice and serve while warm.
This Cheese Stuffed Focaccia recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.
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