| 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
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