ngredients
1 16-ounce package hot roll mix
1/3 cup oil-pack dried tomatoes
2 3-ounce packages cream cheese, softened
1/3 cup finely chopped pitted ripe olives and/or green olives
1/4 cup chopped green onions
1 egg yolk, slightly beaten
1 teaspoon cracked black pepper
1/2 teaspoon dried oregano or thyme, crushed (optional)
1 slightly beaten egg
1 tablespoon water
Directions
Prepare the hot roll mix according to package directions. After kneading, divide the dough into two portions; cover and let rest for 5 minutes. Grease a large baking sheet; set aside.
For filling, drain tomatoes, reserving oil. Chop the tomatoes. Combine tomatoes, cream cheese, olives, green onions, egg yolk, pepper, and, if desired, oregano or thyme in a mixing bowl. Stir in about 1 tablespoon reserved tomato oil, if necessary, to make a filling that is easy to spread.
Turn dough portions out onto a lightly floured surface. Roll each portion to a 14x11-inch rectangle. Spread half of the filling atop each rectangle to within 1/2 inch of edges (filling amount will seem generous). Roll up dough tightly from long sides. Seal seams. Place loaves on the prepared baking sheet with seams down. Cover and let dough rise till nearly double (about 30 to 40 minutes).
Make three or four diagonal cuts about 1/4 inch deep in loaf tops, using a sharp knife. Combine the egg and water; brush onto loaves. Bake in a 375ý oven about 25 minutes or till golden. Carefully remove loaves from baking sheet and cool on wire racks. Serve warm or at room temperature. Slice with a serrated knife.
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