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Cheese Filled Focaccia

2 loaves Bridgford Frozen Ready-Dough®, thawed
2 tbsp olive oil
1 (6 oz pkg) sliced Provolone cheese
1 (6 oz pk) sliced Jarlsburg cheese
4 tbsp fresh basil or 2 tsp dried basil
1 tbsp fresh oregano or ½ tsp dried oregano
1 tbsp fresh marjoram or ½ tsp dried marjoram
1 tbsp fresh rosemary or ½ tsp dried rosemary
¼ tsp garlic powder
¼ cup grated Parmesan cheese

On a lightly floured surface, roll 1 loaf of thawed dough into a 15 x 10 inch rectangle. Transfer dough to a greased 15 x 10 inch jelly-roll pan. Press dough to fit into corners. Brush dough with 1 tablespoon olive oil. Cover with all cheeses except Parmesan. Sprinkle with ½ of the basil. Top with oregano, marjoram, rosemary, and garlic powder. Roll out second loaf into a 15 x 10 inch rectangle. Place on top of cheese and herbs. Pinch edges of bottom crust of dough to top and seal. Brush top of dough with remaining tablespoon of olive oil and let rise until puffy (30-60 minutes). Before baking, make dimples in the dough by pressing down with finger tips. Sprinkle dough with Parmesan cheese and remaining basil. Bake at 375° for 25-30 minutes or until golden brown and sounds hollow when tapped. Immediately remove from pan to cool on wire rack. Slice into either strips or squares. Best served warm.

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