| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Reconstituted butter-flavored mix |
| 2/3 | c | Parmesan cheese |
| 1 | ts | Dried basil |
| 1 | ts | Dried oregano |
| 1 | ts | Snipped fresh Italian parsley |
| 1 | ts | Garlic powder |
| 1 | Loaf of frozen dough; thawed |
INSTRUCTIONS
Place the butter mix in a small bowl. In another small bowl, combine the cheese, basil, oregano, parsley and garlic powder. Form 12 cherry tomato-size balls from the dough. Dip each ball into the butter mix, then in the cheese-spice mixture. Coat a bundt pan with nonstick spray. Arrange the balls side by side in the pan and cover the pan with a damp towel. Heat the oven to 150 degrees and turn it off. Place the dough in the oven and let it rise until doubled, about 1 hour. Remove the dough from the oven. Heat the oven to 350 degrees and bake the bread until it is done and golden brown, 20 to 25 minutes. Makes 1 loaf (12 slices).. Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 22, 1998
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