| 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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