Margherita Pizza Bread

I seriously could eat this all day every day.

1 can refrigerated classic pizza crust

3/4 cup chopped, seeded tomatoes

1 cup (4 oz) shredded mozzarella cheese

1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil

2 teaspoons pizza or Italian seasoning

1 egg yolk

1 tablespoon water

1  Heat oven to 375.  Spray cookie sheet with cooking spray.  Unroll dough on cookie sheet.  Starting at center press and/or roll dough into 14 x 11 x 1″ rectangle.

2  Pat tomatoes dry with a paper towel.  In a medium bowl, combine tomatoes, cheese, basil and 1 1/2 teaspoons of seasoning.  Sprinkle over dough.  Starting at long end, roll up.  Press seam to seal.  Place seam side down on cookie sheet.  Turn ends under to seal.

3  In small bowl, mix egg yolk and water with fork until well blended.  Brush over dough.  Sprinkle with remaining 1/2 teaspoon of seasoning.

4  Bake 25 – 27 minutes or until golden brown.  Cool 10 minutes.  Cut into slices and serve.

recipe from the Pillsbury cookbook, “Baking Hacks”