Stuffed Mediterranean Bread

Category: Entree

Preparation Time: 10 Minutes

Cook Time: 15-20 Minutes

Yield: 1 Round Loaf

Preheat oven to 350°F.
Remove the fermented vegetables from the jar and place on a paper towel to dry. Pat the vegetables with an additional paper towel to absorb as much moisture as possible.
Unroll the crescent dough sheet on a parchment paper covered baking sheet.
Line the center of the dough with the dried fermented vegetables, then top with bean dip and feta cheese. Add additional vegetables at this time if desired.
Fold the two ends of the dough inwards, then fold the sides of the dough in as well. Roll the dough over once, placing the seam down against the parchment paper.
Place in the preheated oven and bake for 15 minutes or until the bread becomes golden brown.
Allow to cool for 10 minutes before slicing.

The fermented vegetables need to be fully drained and patted dry with a paper towel prior to baking in the dough. If this process if skipped, the dough will become soggy from the fermentation liquid and will not hold together well.
The dough sheet can be substituted for any other dough, such as pizza dough or a fresh bread recipe. In addition, wraps or sandwich bread can be used in place of the bread.
Additional vegetables can be added to the recipe, such as raw spinach.