Roman Long Loaf - cooking recipe

Ingredients

1 Vienna bread loaf (unsliced)
1 (4 oz.) pkg. Kraft shredded natural low moisture part-skim Mozzarella cheese
3/4 c. soft Parkay margarine
1/3 c. chopped onion
2 Tbsp. chopped parsley

Preparation

Insert wooden picks 1 1/2 inches apart into sides of bread loaf, halfway between top and bottom crust.
This is your cutting guide.
Place bread on cutting board.
Cut bread lengthwise, just above row of wooden picks, to make 2 long bread halves.
Remove picks.
Place both halves \"bread\" side up.
Working carefully, cut each half into 1 1/2-inch slices, stopping 1/2 inch from the bottom crust.
Do not cut through bottom crust.
Combine cheese, margarine, onion and parsley; mix well.
Evenly spread half the mixture on each bread half.
Wrap each bread half in foil.
Place directly on oven rack.
Bake at 375\u00b0 for 15 minutes.
To serve, carefully remove the aluminum foil and pull off slices.