Cheese Stuffed Focaccia


Serves: 12
Total Calories: 366
Yield: 12

Ingredients

24 Rhodes White Dinner Rolls , thawed to room temperature
2 tablespoons olive oil, divided
9 slices provolone cheese
1 1/2 cups grated jarlsburg cheese
4 tablespoons chopped fresh basil, divided
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 cloves garlic, minced
1/2 cup grated fresh Parmesan cheese

Directions:

Spray counter lightly with non-stick cooking spray. Combine 12 rolls together 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.

Nutritional Facts:

Serves: 12
Total Calories: 366
Calories from Fat: 153

This Cheese Stuffed Focaccia recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Rhodes Bake-N-Serv Cookbook Cookbook:
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Blue Cheese Pull Apart Loaf
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Cheddar Bread
Cheddar Flat Bread
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Cheese Stuffed Focaccia
Cheesy Asparagus Appetizer
Cheesy Green Chili Twists
Cheesy Italian Bread
Cheesy Pesto Bread
Chicken Salad Sliders
Chopped Jalapeno Cheese Bread
Crab Appetizer
Cracker Bread
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Fiesta Chicken Appetizers
Fondough
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Green Chili Cheese Rolls
Green Chili Swirls
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Personal Buffalo Dip Bowls
Red Onion Focaccia
Spinach Swirl Loaf
Three Cheese Bacon Bites
Three Cheese Loaf
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