| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Diabetic, Quickbreads, Breads/bm | 6 | Sweet ones |
INGREDIENTS
| 1 | lb | Frozen white bread dough; thawed |
| Olive oil cooking spray; | ||
| 1 | tb | Olive oil; |
| Choice of topping; | ||
| 1 | md | Size onion; thinly sliced |
| 1 | tb | Sage; chopped fresh >OR<- |
| 1 | ts | Sage; crushed dried; |
| 1/4 | ts | Coarse salt; |
| 1/3 | c | Golden raisins; plumped in |
| 1/4 | c | Fresh orange juice; for 30 minutes |
| 1 | tb | Rosemary; chopped fresh >OR<- |
| 1 | ts | Rosemary; crushed dried |
| 1 | Fresh plum tomato; about 1/4 1/4 lb sliced crosswise into paper-thin slices | |
| 1 | oz | Sun-dried tomatoes; (packed dry), plumped in 1/3 cup of hot water for 5 minutes drained and chopped |
| 1 | tb | Fresh oregano; >OR<- |
| 1 | ts | Oregano; crushed dried |
| 1/4 | ts | Coarse salt; |
| 4 | cl | Garlic; slivered |
| 1/4 | c | Cilantro(fresh coriander) |
| 1/4 | c | Dry-roasted sunflower seeds; |
INSTRUCTIONS
DOUGH SAGE AND ONION TOPPING ROSEMAY AND RAISIN TOPPING TOMATO TOPPING SOUTHWESTERN TOPPING This version of the popular Italian flatbread gets a head start from thawed frozen bread dough. It takes 25 minutes to prepare and bakes in 8 minutes. Cut dough into 6 equal pieces. On a lightly floured board, roll each piece into 5-to-6 inch circle. Lightly spray three 12 by 15 inch baking sheet with cooking spray. Place 2 circles of dough far apart on each sheet. Brush circles with olive oil. Sprinkle with topping. Lightly cover with plastic wrap and let stand in a warm place until dough rises and appears puffy, about 20 minutes. Preheat oven to 475 degrees. Bake until puffed and golden. 8 to 10 minutes. Serve warm. Best eaten same day; freeze for longer storage. Food Exchange per serving: SAGE AND ONION TOPPING: 1 STARCH/BREAD EXCHAGNE; CAL: 106; PRO: 4g; CAR: 19g; FAT: 2g; CHO: Omg; SOD: 252mg; ROSEMARY AND RAISIN TOPPING: 1 1/2 STARCH/BREAD EXCHANGE; CAL: 116; PRO: 4g; CAR: 22g; FAT: 2g; CHO: 0mg; SOD: 208mg; TOMATO TOPPING: 1 1/2 BREAD/STARCH EXCHANGES; CAL: 110; PRO: 4g; CAR: 21g; FAT: 2g; CHO: 0mg; SOD: 256; SOUTHWESTERN TOPPING: 1 BREAD/STARCH EXCHANGE; CAL: 120, PRO: 5g; CAR: 19g:; FAT: 3g; CHO: 0mg; SOD: 202mg; Source: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin and Frances Tower Giedet. Brought to you and yours via Nancy O'brion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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