Yield: 1 Servings
|⅓ cup||Olive oil|
|1 tablespoon||TABASCO pepper sauce|
|2 larges||Garlic cloves; crushed|
|1 teaspoon||Dried rosemary; crumbled|
|16 ounces||Hot roll mix with yeast packet|
|1¼ cup||Hot water|
|1 large||Tomato; diced|
|¼ cup||Crumbled goat cheese|
|2 tablespoons||Chopped fresh parsley|
|½ cup||Shredded mozzarella cheese|
|½ cup||Pitted green olives|
|⅓ cup||Roasted red pepper strips|
|½ cup||Chopped artichoke hearts|
|½ cup||Cherry tomatoes; sliced into wedges|
|⅓ cup||Sliced green onions|
In small bowl, combine olive oil, TABASCO sauce, garlic and rosemary. In large bowl, combine hot roll mix, packet of yeast, hot water and 2 tablespoons of TABASCO-oil mixture; stir until dough pulls away from side of bowl. Turn dough onto lightly floured surface; shape dough into ball.
Knead until smooth, adding additional flour as necessary.
Preheat oven to 425øF. Cut dough into quarters; cut each quarter into 10 equal pieces. Roll each piece into ball. On large cookie sheet, press each ball into 2-inch round. Brush each with remaining TABASCO-oil mixture.
Arrange approximately two teaspoons of toppings (see below) on each dough round. Bake 12 minutes or until dough is lightly browned and puffed.
French: Combine tomato, goat cheese and fresh parsley Italian: Combine mozzarella, pitted green olives and roasted red pepper strips Spanish: Combine artichoke hearts, cherry tomatoes and sliced green onions Makes 40 hors d'oeuvres.
Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Mar 29, 1998