Yield: 24 Servings
|16 ounces||Packaged Hot Roll Mix|
|2 tablespoons||Olive Oil|
|⅔ cup||Red Onion; Finely Chopped|
|1 teaspoon||Dried Rosemary; Crushed|
|2 teaspoons||Olive Oil|
Lightly grease two 9 x 1½-inch round baking pans, a 15 x 10 x 1-inch baking pan, or a 12- to 14-inch pizza pan. Set aside.
2. Prepare hot roll mix according to package directions for basic dough, using the 1 egg and substituting the 2 Tablespoons oil for the margarine called for on the package. Knead dough; allow to rest as directed. If using round baking pans, divide dough in half; roll into two 9-inch rounds. If using the large baking pan, roll dough into a 15 x 10-inch rectangle. If using a pizza pan, roll dough into a 12-inch round. Place in prepared pan(s).
3. Cook onion and rosemary in a skillet in the 2 teaspoons of hot oil till tender. With fingertips, press indentations every inch or so in the dough.
Top dough evenly with onion mixture. Cover, let rise in a warm place until nearly double in size (about 30 minutes).
4. Bake in a 375 degree oven for 15 to 20 minutes or till golden. Cool 10 minutes on a wire rack. Remove from pan and cool completely. Makes 24 servings - 85 cal each, 2 g. fat, 0 g. sat. fat EACH (Doesn't sound too low fat to me!)
Recipe by: BH&G Low Cal-Low Fat Recipes Magazine, Spr '98 Posted to MC-Recipe Digest V1 #1021 by Suzy Wert <SuzyWert@...> on Jan 18, 1998