2 loaves frozen bread dough, 1 lb each, thawed (do not let rise)
2 T olive oil
6 oz Provolone cheese, sliced
6 oz Jarlsberg cheese, grated
4 T fresh basil or 2 t dried
1 T fresh oregano or 1/2 t dried
1 T fresh marjoram or 1/2 t dried
1 T fresh rosemary or 1/2 t dried
1/4 cup Parmesan cheese, freshly grated
On a floured surface, roll 1 loaf of thawed dough into a 10″ x 15″ rectangle. If dough shrinks back after rolling, let it rest for a few minutes then continue rolling to correct size. Transfer dough to a greased 10″ x 15″ jellyroll pan. Press dough to fit into corners. Brush dough with 1 T olive oil. Cover with Provolone and Jarlsberg cheeses. Sprinkle with half the basil and top with oregano, marjoram, rosemary and minced garlic. On a lightly floured surface, roll out second thawed loaf of dough into a 1 0″ x 15″ rectangle. Place on top of cheese and herbs.
Pinch edges of bottom crust of dough to top and seal. Brush top of dough with remaining 1 T of olive oil and let rise until puffy – 30-60 minutes. Heat oven to 375F. Before baking, make dimples in the dough with fingertips. Sprinkle dough with Parmesan cheese and remaining basil. Bake in oven 25-30 minutes or until crust is golden brown and sounds hollow when tapped. Immediately remove from pan to cool on wire rack. Slice into either strips or squares and serve. Best served warm.
