| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads, Posted |
6 |
Servings |
INGREDIENTS
| 16 |
oz |
Hot Roll Mix |
|
|
Hot Water |
| 2 |
tb |
Butter Or Margarine |
| 1 |
|
Egg |
| 1 |
lg |
Onion; Thinly Sliced |
| 1/4 |
c |
Olive Oil |
| 1 |
ts |
Dried Basil; Crushed |
| 1/2 |
ts |
Dried Thyme; Crushed |
| 1/2 |
c |
Parmesan Cheese; grat |
INSTRUCTIONS
Prepare hot roll mix according to package directions, using the hot water,
butter and egg, through the kneading and five minute resting time.
Meanwhile, in a lage skillet, cook the onion in hot olive oil until very
tender, stirring occasionally. Stir in basil and thyme. Divide dough into 4
equal portions. Roll or pat each portion to an 8" round. Place on greased
baking sheets. With your thumb or fingers press indentations into the
dough. Spread each round with 1/4 of the onion mixture and sprinkle with 2
tbsp parmesan cheese. Cover and let rise in a warm place about 20 minutes.
Bake in a 375 oven 12 to 15 minutes or until lightly browned. Cut each
round into 6 wedges. Serve warm.
Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on
Mar 02, 1998
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