VEGGIE MELTS

Veggie Melts image

This recipe comes from the Pampered Chefs 'Spring/Summer 1999 Season's Best Recipe Collection' at the request of a Zaar member.

Provided by Caryn

Time 1h27m

Yield 24 serving(s)

Number Of Ingredients 7

Ingredients

1 (11 ounce) package refrigerated French bread dough
3 plum tomatoes, sliced
1 small zucchini, sliced
1 (8 ounce) package mozzarella cheese, sliced
1 tablespoon fresh basil leaves, snipped or 1 teaspoon dried basil leaves
1/2 cup mayonnaise
1 clove garlic, pressed

Steps:

Preheat oven to 375 degree F.
Using kitchen spritzer, lightly spray Valtrompia Bread Tube and caps with vegetable oil.
Cap bottom of bread tube; fill with dough.
Place cap on top.
Bake upright 50 to 60 minutes; cool 10 minutes.
Remove bread from tube; cool completely.
Cut into 1/4-inch slices; place on 15" round Baking Stone.
Increase oven temperature to 425 degree F.
Slice tomatoes; set aside.
Thinly slice cheese; set aside.
Snip basil.
In a 1 quart bowl, combine mayonnaise and basil.
Press garlic into bowl; stir until well mixed.
Spread 1 Tablespoon of mayonnaise mixture over each bread slice.
Top each bread slice with zucchini, tomato, and cheese slices.
Bake 10 to 12 minutes or until cheese is melted and golden.

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