From lzm@moose.uvm.edu Fri Nov  3 13:39:11 1995
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Date: Fri, 3 Nov 1995 08:39:10 -0500
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To: dsv@moose.uvm.edu, dlrh@moose.uvm.edu, sjc@moose.uvm.edu
From: lzm@moose.uvm.edu (Lynne Meeks)
Subject: Garlic & Artichoke Bread
Status: OR

Garlic & Artichoke Bread

1 loaf (1lb) frozen white bread dough, thawed
1 jar (6 oz) marinated artichoke hearts,  save marinade & chop hearts
1 1/4 cups grated Parmesan cheese
4 cloves garlic, chopped
1 1/2 tsp Basil
1 1/2 tsp Oregano

On floured surface, roll dough into 12" x 18" rectangle. Let sit for 5 minutes. 
Brush with 1/2 of marinade. Sprinkle with artichokes, 1 cup of cheese,
garlic,  basil, & oregano. 
>From long edge, roll dough into snug log. Pinch seam to seal.
On greased baking sheet shape log into ring. Pinch edges to seal ends together.
Brush with 1/2 of the remaining marinade. Lightly cover with plastic & let
stand in a warm place for 30-35 minutes.
Bake, uncovered, in a 375 degree oven for 15 minutes.
Brush with the remaining marinade and sprinkle with remaining 1/4 cup cheese. 
Bake until golden brown, 10-15 minutes.

P.S. when I made this I used double the artichokes and double the garlic!

Enjoy!

Lynne Meeks
Systems Analyst
Computing & Information Technologies
University of Vermont
Lynne.Meeks@Uvm.Edu