Stuffed Olive Bread

1 (1 pound) whole wheat refrigerated pizza dough*
1 tablespoon extra virgin olive oil, plus 1 teaspoon
1/3 cup crumbled feta cheese
1/3 cup finely chopped kalamata olives
4 slices (1 ounce each) yogurt cheese* or other mild white cheese
1/2 teaspoon dried oregano
1/2 teaspoon coarse sea salt

Preheat oven to 350 degrees F.

Follow the package direction for readying the dough for baking. Roll dough out in an oval shaped to 1/4 inch thickness on a lightly floured surface. Spread 1 tablespoon olive oil over entire dough. Sprinkle feta cheese, olives and place the yogurt cheese slices over the other toppings.

Roll dough, jelly roll fashion, into a tube shape. Place on a baking sheet lined with parchment paper, seam side down. Spread remaining teaspoon olive oil over top of dough. Sprinkle with oregano and salt and bake until golden brown on outside and no longer doughy on the inside, about 30 to 35 minutes.

Remove from oven and allow to rest for 5 minutes. Slice and serve.

* Notes

White pizza dough or a one-pound package of frozen yeast bread dough can be used. Thaw according to package directions and proceed with recipe.

Yogurt Cheese is a mild white cheese, but any mild cheese such as Monterrey jack or Farmers cheese can be used.

This would be great served with a spinach salad and fresh fruit!

Approximate Values Per Serving (4): 369 calories (31% from fat), 13 g fat (3 g saturated), 12 mg cholesterol, 12 g protein, 51.5 g carbohydrates, 8 g dietary fiber, 1,023 mg sodium

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