SAVORY STUFFED LOAF

• 1 tbs. olive oil
• 1/2 cup coarsely chopped onion
• 2 large cloves garlic, finely shopped
• 1/2 cup coarsely chopped tomatoes
• 1 pkg. (10 ounces) frozen chopped spinach, thawed and well drained
• 1/4 tsp. black pepper
• 1 cup shredded cheddar cheese (about 4 ounces)
• 1/4 cup sliced, pitted black olives
• 1 pound frozen bread dough, thawed according to package directions
  
  Topping and Glaze
• 2 tbs. dry bread crumbs
• 1 tbs. grated Parmesan cheese
• 1 tbs. butter, melted
• 1 large egg yolk
• 1 tbs. water

In a skillet, heat oil over medium heat. Add onion and garlic; cook, stirring frequently, until softened, 5 minutes, Stir in tomatoes, spinach, and pepper; cook for 1 minute. Remove from heat; stir in Cheddar cheese and olives; let cool.

Grease a baking sheet. Roll dough into a 12 x 10 inch rectangle. Spread filling lengthwise down center of dough. Fold 1 long side of dough, then the other. over filling; pinch ends to seal.

To prepare topping, mix together bread crumbs, Parmesan cheese, and melted butter.

To prepare glaze, mix together egg yolk and water. Brush loaf with glaze Sprinkle with bread crumb mixture.

Spray a sheet of waxed paper with vegetable cooking spray. Cover loaf with paper, sprayed side down; let rise in a warm place until doubled, 30 minutes. Remove waxed paper.

Preheat oven to 350o F. Bake loaf until golden, 30 minutes. Transfer to a wire rack to cool.