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Activate the Yeast:
Mix warm water, warm milk, vegetable oil, yeast, and sugar in a bowl.
Let sit for 10 minutes until the yeast is activated and frothy.
Make the Dough:
Gradually add flour to the yeast mixture and knead until a smooth, elastic dough forms.
Cover the dough with a damp cloth and let it rest for 20 minutes.
Incorporate Butter:
Knead the soft butter into the dough until fully incorporated and smooth.
Prepare the Filling:
In a pan over medium heat, melt a small amount of butter and sauté the minced garlic for 1–2 minutes until fragrant.
Add the chopped green olives, cream cheese, mayonnaise, shredded cheese, and black pepper. Stir and cook for about 5 minutes until the mixture is creamy and combined.
Stuff the Bread:
Roll out the dough on a floured surface into a large rectangle.
Spread the cheese and olive mixture evenly over the dough.
Roll the dough into a log and slice into portions about 1–2 inches thick.
Cook the Bread:
Preheat a pan over medium heat and grease lightly.
Place the stuffed bread slices in the pan and cook for about 5 minutes on each side, or until golden brown and cooked through.
Serve:
Serve warm with a sprinkle of black pepper or your favorite dipping sauce.
Serving Suggestions
Pair with a marinara or garlic dipping sauce.
Serve alongside soups or salads for a complete meal.
Enjoy as a snack with coffee or tea.
Cooking Tips
Use a rolling pin to ensure an even dough thickness for consistent baking or cooking.
Ensure the pan is preheated to avoid sticking and to achieve even browning.
Substitute green olives with black olives or sun-dried tomatoes for variety.
Nutritional Benefits
Olives: Provide healthy fats and antioxidants.
Cheese: Rich in calcium and protein.
Garlic: Adds flavor and offers immune-boosting properties.
Dietary Information
Contains dairy, gluten, and eggs.
Customize with gluten-free flour for a gluten-free option.
Nutritional Facts (Per Serving – Approx. 12 servings):
Calories: 250
Protein: 7 g
Fat: 12 g
Carbohydrates: 25 g
Fiber: 2 g
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet or oven before serving.
Freeze uncooked portions for up to 1 month and thaw before cooking.
Why You’ll Love This Recipe
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