Stuffed Olive Bread

1 pound whole-wheat refrigerated pizza dough (see note)

1 tablespoon extra-virgin olive oil, plus 1 teaspoon

⅓

cup crumbled feta cheese

⅀

cup finely chopped kalamata olives

4 slices (1-ounce each) yogurt cheese (see note) or other mild white cheese

½

teaspoon dried oregano

½

teaspoon coarse sea salt

Heat the oven to 350 degrees.

Follow the package directions for readying the dough for baking. Roll the dough out in an oval shaped to 1/4-inch thickness on a lightly floured surface. Spread 1 tablespoon of olive oil over the entire dough. Sprinkle the feta cheese and olives, and place the yogurt cheese slices over the other toppings.

Roll the dough, jellyroll fashion, into a tube shape. Place on a baking sheet lined with parchment paper, seam side down. Spread the remaining teaspoon of olive oil over the top of dough. Sprinkle with oregano and salt, and bake until golden brown on the outside and no longer doughy on the inside, about 30 to 35 minutes.

Remove from the oven, and allow to cool for five minutes. Slice and serve.

Serves four as a light dinner; six as a side.

Cook's note: White pizza dough or a 1-pound package of frozen yeast bread dough can be used. Thaw according to package directions and proceed with recipe.

Yogurt cheese is a mild white cheese, but any mild cheese such as Monterey Jack or farmer's cheese can be used.

Nutrition values per servings (4): 369 calories, 13 g fat (3 g saturated), 51.5 g carbohydrates, 8 g fiber, 12 g protein, 12 mg cholesterol, 1,023 mg sodium.