| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
French |
|
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
c |
Onion; finely chopped |
| 1 |
pk |
(11 ounce) refrigerated French Loaf bread dough |
| 1/4 |
c |
Parmesan Cheese; grated |
| 2 |
ts |
Poppy seeds |
INSTRUCTIONS
Preheat oven to 400°F. Oil baking sheet. Heat 1 tablespoon oil in medium
skillet over medium heat. Add onion and saute until golden, about 7
minutes. Cool.
Place dough on floured surface. Fold dough in half. Using rolling pin, roll
out dough to 10 x 8 inch rectangle. Transfer to prepared baking sheet.
Drizzle 1 tablespoon oil over dough. Spread onion atop dough. Sprinkle with
Parmesan and poppy seeds; sprinkle lightly with salt. Bake until bread is
golden, about 18 minutes. Cut into pieces and serve warm or at room
temperature.
Printed in Bon Appetit April 1998
Recipe by: Elizabeth Ellis
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 3,
1998
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