Rustic Tuscany Bread Recipe -
Rustic Tuscany Bread Recipe
  • READY IN hrs

Rustic Tuscany Bread

Recipe by  

"Fresh savory bread bursting with tomatoes and cheese flavor."

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Ingredients Edit and Save

Original recipe makes 12 slices Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    2 hrs 45 mins


  1. Thaw bread dough according to package directions. Preheat oven to 400 degrees F. Spray baking sheet with cooking spray; set aside.
  2. Pat out dough into 12x10-inch rectangle on prepared baking sheet. Brush lightly with olive oil; sprinkle evenly with salt and pepper. Spoon tomatoes lengthwise down center third of dough; sprinkle evenly with Cheddar cheese and mozzarella cheese. Fold long sides of dough over filling; press seams together to seal. Using sharp knife, cut 3 diagonal slices, about 2 inches apart, in top of dough, cutting only through first layer of dough. Repeat with second set of cuts in opposite direction, criss-crossing first cuts, to form diamond pattern.
  3. Bake 25 minutes, or until golden brown. Cool slightly. Cut into 12 slices to serve.
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Reviews More Reviews

Jan 03, 2011

I thought this tasted great too; the only issue that I had was the top was a beautiful golden brown (almost more brown then golden) and the inside bread wasn't baked all the way thru. I used canned pizza dough- I think next time I will bake at a slightly lower temp and a bit longer.

Jan 03, 2011

I used home made pizza crust for the bread. The first batch, I made as the recipe directs. It looked, smelled and tasted delicious! I couldn't wait to make more! So, for the next batch, I used a firey hot peppers and spices kind of tomatoes---also a winner! This is going to be made often in my house!

Jun 15, 2011

I used pillsbury pizza dough in a can, and this recipe turned out great! It took about 5 minutes to prep. Very easy to make and tastes great!

Dec 21, 2013

Loved it. Easy and delicious! Thank you.

Dec 16, 2013

Love this recipe. You could add ground beef or sausage if you wanted. The thing I do differently is that I put the filling ingredients down half of the dough and fold it over instead of into the center, I think it cooks better that way. Nice change of pace from the old entree with two side dished dinner.


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  • Calories
  • 311 kcal
  • 16%
  • Carbohydrates
  • 40.3 g
  • 13%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 13.6 g
  • 27%
  • Sodium
  • 957 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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