| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bread | 24 | Servings | |
INGREDIENTS
| 16 | oz | Packaged Hot Roll Mix |
| 1 | Egg | |
| 2 | tb | Olive Oil |
| 2/3 | c | Red Onion; Finely Chopped |
| 1 | ts | Dried Rosemary; Crushed |
| 2 | ts | Olive Oil |
INSTRUCTIONS
Lightly grease two 9 x 1 1/2-inch round baking pans, a 15 x 10 x 1-inch baking pan, or a 12- to 14-inch pizza pan. Set aside. 2. Prepare hot roll mix according to package directions for basic dough, using the 1 egg and substituting the 2 Tablespoons oil for the margarine called for on the package. Knead dough; allow to rest as directed. If using round baking pans, divide dough in half; roll into two 9-inch rounds. If using the large baking pan, roll dough into a 15 x 10-inch rectangle. If using a pizza pan, roll dough into a 12-inch round. Place in prepared pan(s). 3. Cook onion and rosemary in a skillet in the 2 teaspoons of hot oil till tender. With fingertips, press indentations every inch or so in the dough. Top dough evenly with onion mixture. Cover, let rise in a warm place until nearly double in size (about 30 minutes). 4. Bake in a 375 degree oven for 15 to 20 minutes or till golden. Cool 10 minutes on a wire rack. Remove from pan and cool completely. Makes 24 servings - 85 cal each, 2 g. fat, 0 g. sat. fat EACH (Doesn't sound too low fat to me!) Recipe by: BH&G Low Cal-Low Fat Recipes Magazine, Spr '98 Posted to MC-Recipe Digest V1 #1021 by Suzy Wert <SuzyWert@aol.com> on Jan 18, 1998
A Message from our Provider:
“Nothing ruins the truth like stretching it.”