12 ounces Cabot Sharp Lite50 Cheddar, grated (about 3 cups)
8 ounces Cabot Monterey Jack, grated (about 2 cups)
¼ cup ginger preserves, melted
2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
2 large eggs, lightly beaten
1 ½ pounds frozen bread dough, thawed
2 tablespoons Dijon mustard
PREHEAT oven to 375°F. Coat 10-inch pie dish with nonstick cooking spray.
STIR together cheddar and Monterey Jack, ginger preserves, tarragon and half of beaten eggs in a large bowl; set aside.
ROLL bread dough out into approximate 24-inch round on a lightly floured board. Press round into prepared dish, leaving generous overhang. Spread mustard over center portion of dough.
SPOON cheese mixture on top, mounding in center. Bring dough up over cheese mixture, pleating in excess and twisting into knob on top to seal. Brush with remaining egg.
BAKE for 45 to 55 minutes, or until golden and baked all the way to center (if browning too quickly, cover loosely with aluminum foil).
COOL completely before cutting into wedges to serve.
Recipe courtesy of Ethel G. Hofman, Kosher Food Consultant.