| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | Appetizers | 1 | Servings |
INGREDIENTS
| 1/3 | c | Olive oil |
| 1 | tb | TABASCO pepper sauce |
| 2 | lg | Garlic cloves; crushed |
| 1 | ts | Dried rosemary; crumbled |
| 16 | oz | Hot roll mix with yeast packet |
| 1 1/4 | c | Hot water |
| 1 | lg | Tomato; diced |
| 1/4 | c | Crumbled goat cheese |
| 2 | tb | Chopped fresh parsley |
| 1/2 | c | Shredded mozzarella cheese |
| 1/2 | c | Pitted green olives |
| 1/3 | c | Roasted red pepper strips |
| 1/2 | c | Chopped artichoke hearts |
| 1/2 | c | Cherry tomatoes; sliced into wedges |
| 1/3 | c | Sliced green onions |
INSTRUCTIONS
TOPPINGS In small bowl, combine olive oil, TABASCO sauce, garlic and rosemary. In large bowl, combine hot roll mix, packet of yeast, hot water and 2 tablespoons of TABASCO-oil mixture; stir until dough pulls away from side of bowl. Turn dough onto lightly floured surface; shape dough into ball. Knead until smooth, adding additional flour as necessary. Preheat oven to 425°F. Cut dough into quarters; cut each quarter into 10 equal pieces. Roll each piece into ball. On large cookie sheet, press each ball into 2-inch round. Brush each with remaining TABASCO-oil mixture. Arrange approximately two teaspoons of toppings (see below) on each dough round. Bake 12 minutes or until dough is lightly browned and puffed. Toppings: French: Combine tomato, goat cheese and fresh parsley Italian: Combine mozzarella, pitted green olives and roasted red pepper strips Spanish: Combine artichoke hearts, cherry tomatoes and sliced green onions Makes 40 hors d'oeuvres. Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Mar 29, 1998
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