Cheese Wheel

 

1 pkg. active dry yeast

10-12 oz Muenster cheese, shredded

2 T. cooking oil

cup parsley, snipped

2/3 cup warm water

tsp. garlic salt

tsp. sugar

1/8 tsp. pepper

tsp. salt

1 egg, slightly beaten

2 cups flour

1 T. water

1 egg, beaten

1 tsp. sesame seed

 

Soften yeast in warm water.  Beat in 1 cup of the flour, the oil, sugar, and salt.  Stir in enough of the remaining flour to make moderately stiff dough.  Turn out onto lightly floured surface, knead till smooth and elastic (5-8 min.).

 

Place in lightly greased bowl, turning once to grease surface.  Cover, let rise in warm  place till double, about 1 hr.  Punch down; divide into two portions.  Cover and let rest 10 min. 

 

On lightly floured surface, roll one portion to a 13-inch circle.  Place circle on a greased, 12-inch round pan. 

 

Combine the first egg, cheese, parsley, garlic salt, and pepper.  Spread over dough in pan. 

 

Roll remaining dough to 13-inch circle.  Place over filling; trim and flute edges.  Make two small steam vents. 

 

Bake in 400 oven for 20 min.  Remove from oven.  Brush top with mixture of remaining egg and 1 T water.  Sprinkle with sesame seed.  Return to oven to bake 12-15 min.  Let cool 5-10 min. and cut into wedges.