| 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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