Stuffed Foccacia Cheat

While I sometimes make my own pizza crust, and occasionally bread, I don't usually have time for that sort of thing. However, you can still make some marvelously delicious foods with a home-made feel by beginning with a cheat. In this case, start with a simple pilsbury pizza crust in a tube, add any ingredients that you like, and end up with a super tasty stuffed foccacia bread. I'm pretty sure you could also do a sort-of-calzone by stuffing with sauce and cheese. Strombli is a possibility as well if you re-roll the whole thing with cheese and meat inside (just make sure to flatten a bit before baking).

Stuffed Foccacia
time: 20 minutes

- 1 pizza dough in a tube (original, thick crust)
- parchment paper or cooking spray
- tasty ingredients for the inside, like herbs, olives, cheese, bacon, etc.

Pre-heat oven according to package (usually 425 degrees). Line a cookie sheet with a piece of parchment paper, or lightly spray sheet with cooking spray. Open dough and carefully unroll onto sheet as one big rectangle. Arrange your tasty ingredients on one half of the rectangle (you're going to fold this like a newspaper, so the short ends of the rectangle should be on the sides while long ends are top and bottom). The ingredients should be placed as a single layer, otherwise it will be difficult to cook all the way through. Very carefully fold the non-ingredient side over the ingredients (this is where parchment comes in handy, because you can lift up that side of the paper, fold over, and then just peel the paper away). Seal the dough all along the edges where the two sides meet. Stab all over with a fork to release air bubbles. The more level and thinner the dough, the more evenly it will cook. Place in pre-heated oven for about 13 minutes. Check halfway through. You might need to reverse or rotate your cookie sheet if your oven bakes things unevenly. The bread is done when the crust is nicely golden brown all over.

Rob's favorite: kalmata olives and feta. Sometimes I sneak in fresh rosemary.