| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Tasteofhome | 1 | servings | |
INGREDIENTS
| 1 | pk | Active dry yeast |
| 6 1/2 | ts | Sugar; divided |
| 1/2 | c | Warm water |
| 3 | tb | Olive oil |
| 2 | tb | Dried minced onion |
| 2 | ts | Dried basil |
| 1 | ts | Dried oregano |
| 1 | ts | Rubbed sage |
| 1 | ts | Garlic powder |
| 1/2 | c | Cold water |
| 3 | c | All-purpose flour |
| Topping | ||
| 1 1/2 | c | Fully cooked ham; chopped |
| 1 | c | Parmesan cheese; shredded |
| 1/2 | c | Ripe olives; chopped |
| 1/2 | c | Onion; chopped |
| 1/2 | c | Fresh parsley; minced |
| 1/4 | c | Olive oil |
| 2 | Cloves garlic; minced |
INSTRUCTIONS
Dissolve yeast and 1/2 teaspoon sugar in warm water; set aside. In a saucepan, combine oil, onion, basil, oregano, sage and garlic powder; cook over medium heat for 1 minute. Rmove from the heat; stir in cold water. In a mixing bowl, combine flour and remaining sugar. Stir in oil and yeast mixtures. Turn onto a lightly floured surface; knead for 3 minutes. Place dough on a greased 15x10x1 inch baking pan. Cover and let stand for 15 minutes. Pat dough evenly into pan. Combine topping ingredients; sprinkle over dough. Bake at 375 degrees for 25-30 minutes or until well browned. Cut into 2x1 inch strips. Yield: 6 dozen Recipe by: Mary Nichols-Taste of Home-Oct/Nov 1997 Converted by MM_Buster v2.0l.
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