Need a quickie bread recipe that can bake while you’re
preparing your meal…here’s one from the "Taste of Home 2009 Annual Recipes"
that is just that. I made it to enjoy
with our Sausage Wild Rice soup.
I have to admit, my spoiled
husband liked the topping, but he said “Your dough is usually better than this”…he
didn’t realize I had used the refrigerated breadsticks. He thought my usual biscuit dough or bread
dough would have made them better…not faster though! They also would have been cheaper; I paid
$2.50 for the breadsticks. Mine also didn't flatten out as good as the photo in the cookbook.
Mini Focaccia
1 tube (11 ounces) refrigerated
breadsticks
2 teaspoons olive oil
1 teaspoon Italian seasoning
2 tablespoons grated Parmesan cheese
Remove dough from tube; do not unroll breadsticks. Cut dough
into eight slices; transfer to greased baking sheets. Press each to form a
4-1/2-in. round.
Brush tops with oil; sprinkle with Italian seasoning and
cheese. Bake at 375° for 10-15 minutes or until golden brown.
Yield: Makes 8
servings"
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