Ingredients
1/3
cup roasted and salted almonds, finely chopped
2
tablespoons quick-cooking oats
1
tablespoon cornmeal
1
tablespoon sesame seed
1
tablespoon poppy seed
1
tablespoon flaxseed meal
1
can (11 oz) refrigerated Pillsbury™ Original French Bread
2
tablespoons water
4
oz Gruyère cheese, shredded (1 cup)
2
tablespoons Crisco® 100% Extra Virgin Olive Oil
1/4
teaspoon sea salt
Preparation
Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In small bowl, combine almonds, oats, cornmeal, sesame seed, poppy seed and flaxseed meal; mix well. Set aside.
Carefully unroll loaf of dough; press into 15x12-inch rectangle. Brush dough with 1 tablespoon of the water. Reserve 2 tablespoons of almond mixture; set aside. Sprinkle remaining almond mixture over dough; top with cheese. Starting on one long side, tightly roll up dough; pinch seam firmly to seal. Brush roll with remaining 1 tablespoon water. Roll loaf in reserved almond mixture; press mixture into dough. Place, seam side down, on cookie sheet.
Bake 20 to 28 minutes or until golden brown. Cool on cooling rack 20 minutes.
Using serrated knife, cut bread into 30 (1/2-inch) slices. Place slices on cookie sheets. Brush both sides of each slice with olive oil; lightly sprinkle with salt.
Bake an additional 16 to 19 minutes, turning once halfway through baking, or until slices are crisp and golden brown.
If desired, serve with your favorite dip or topping. Store tightly covered.*
