Cheese
Wheel
1 pkg. active dry
yeast |
10-12 oz Muenster
cheese, shredded |
2 T. cooking
oil |
½ cup parsley,
snipped |
2/3 cup warm
water |
½ tsp. garlic
salt |
½ tsp.
sugar |
1/8 tsp.
pepper |
½ tsp.
salt |
1 egg, slightly
beaten |
2 cups
flour |
1 T.
water |
1 egg,
beaten |
1 ½ 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.