Ingredients
1/4
cup shredded Parmesan cheese
1
loaf (1 pound) frozen white bread dough (from 3-pound package), thawed
1
tablespoon olive or vegetable oil
1
small clove garlic, finely chopped
Preparation
Grease cookie sheet. Spray outside of 6-ounce custard cup with cooking spray; place upside down on center of cookie sheet.
Sprinkle 2 tablespoons of the cheese over flat surface. Roll bread dough in cheese into 24-inch rope. Place rope on cookie sheet and form into circle around custard cup; pinch ends to seal.
Make cuts in dough at about 1 1/2-inch intervals from the outer edge of the circle, cutting two-thirds of the way through, using kitchen scissors. Lift and turn every other section of dough toward center of the circle. Cover and let rise in warm place 2 to 3 hours or until double. (Dough is ready if indentation remains when touched.)
Heat oven to 350°. Mix oil and garlic; brush over dough. Sprinkle with remaining 2 tablespoons cheese. Bake 25 to 30 minutes or until golden brown. Remove custard cup.
