| 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
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