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Vegetable Chop Bread

1 loaf frozen white bread dough
1 cup coarse-chopped broccoli florets
1 cup coarse-chopped cauliflower florets
1/2 cup coarse-chopped carrots
1/2 cup coarse-chopped Vidalia onion
1 cup shredded fat-free Cheddar cheese
1 tsp dried basil

Thaw dough at room temperature on a cutting board lightly sprayed
with vegetable oil spray for 2 hours, or until thawed. Pat into
a 10- inch circle on cutting board. Cover with a cloth and let
rise in a warm place for about 1 hour, or in an air-conditioned
house for 2 hours, or until doubled in bulk.

Or dough may be thawed and risen overnight in the refrigerator, in
a bowl lightly coated with vegetable oil spray. Pat dough into a
10-inch circle on a cutting board and continue with recipe.

Vegetables may be chopped in a food processor, using the pulse
button. After chopping, place in a bowl. Add cheese and basil
and toss well. Pile on dough.

Draw dough up around mixture. With a large, sharp knife, slice
bundle about five or six times across, then five or six times in
the other direction. With knife, gently mix by lifting dough with
vegetables from bottom and piling on top. The dough pieces should
be about 2 inches square.

With a spatula, gently mound mixture on a lightly greased baking
sheet, reshaping into a circle and making sure most of the filling
touches the dough.

Bake at 350 degrees for about 30 minutes, or until puffy and brown.
Remove from oven and let stand 10 minutes before removing from
baking sheet. Serve warm or cold. To reheat, bake at 350 degrees
for 5 to 10 minutes, or until heated through.

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