Provence Twist Bread

½ loaf frozen bread dough, thawed
1 tablespoon olive oil
1 tablespoon herbes de Provence
¼ teaspoon sesame seeds
¼ cup grated fresh parmesan-reggiano

Preheat oven to 350 degrees. Thaw loaf until able to work with the dough. Cut bread dough in half. Spray jelly roll pan with nonstick cooking spray. Press half of the dough as flat as you can into a rectangle on the jelly roll pan. Lightly brush dough with 1 tablespoon olive oil. Evenly sprinkle herbes de Provence and cheese within 1 inch of all the edges. Roll up tightly, jelly roll style, starting with a long side.

With a serrated knife, cut down the length of the roll to expose the herbs and cheese. Keeping the cut side turned up, fold the dough in half to begin twisting. Carefully twist the two sides together, keeping the cut side visible. Pinch ends together. Brush top with a drizzle of olive oil and sprinkle with sesame seeds. Place on greased cookie sheet. Cover with plastic wrap. Repeat with other half of the thawed bread dough. Allow dough to rise until slightly less than double in size. Bake for 20 to 25 minutes or until golden brown.

Cheesy Herb Bread

1 pound loaf frozen bread dough

2 tablespoons parsley flakes

2 tablespoons dried onion

4 tablespoons grated Parmesan cheese

1/4 teaspoon garlic powder

1/4 teaspoon freshly ground pepper

1 teaspoon Italian herb seasoning

1 1/2 tablespoons melted butter

Thaw bread dough according to package directions. Meanwhile, combine parsley, dried onion, three tablespoons of Parmesan cheese, garlic powder, pepper and Italian herb seasoning. On a floured board, roll out dough into a 7-by-18 inch rectangle. Brush with 1 ½ tablespoons melted butter, sprinkle with cheese and herb mixture. Starting at the narrow end, roll dough up tightly and pinch seam to seal. Place dough, seam side down, in a greased 8 ½-by-4 ½ inch loaf pan. Cover and let rise in a warm place until just level with the top of the pan, about 45 minutes. Brush top lightly with melted butter. Sprinkle with one tablespoon Parmesan cheese. Bake at 375 degrees until browned, about 25 to 30 minutes. Turn out onto a rack. Serve warm, cooled or toasted.

Pepperoni Bread

1 loaf frozen bread dough, thawed
4 –oz pkg sliced pepperoni
1 cup shredded mozzarella cheese

Roll bread dough into a 15 x `0" rectangle; arrange pepperoni slices and cheese on top. Roll up lengthwise; secure closure with toothpicks.

Place on a greased baking sheet; bake a 325 degrees for35 – 30 minutes.
Let rest 10 minutes before slicing to serve.

Makes 8 servings.