Yield: 2 Loaves
| Measure | Ingredient |
|---|---|
| 2 pounds | White bread dough |
| 1 cup | Chopped green onion |
| ½ cup | Chopped parsley |
| 3 ounces | Parmesan cheese |
| ¼ cup | Dried oregano |
| 1 tablespoon | Granulated garlic |
| 2 tablespoons | Crushed fresh garlic |
| ⅓ cup | Olive oil |
FORMATTED BY LISA CRAWFORD
stretch bread dough to about a 12-inch square. Sprinkle all ingredients onto the dough. Beginning at the top of the square, roll up dough. Chop the rolled dough into small pieces and pile pices into 2 ungreased 9-inch pie pans. Let dough rise in warm place until doubled. Bake at 350 degrres F for 20 to 30 minutes, until nicely browned.
Nutritional infor per serving: (10 slices per loaf) 164 cal; 6g pro, 21g carb, 6g fat(35%), .2g fiber, 3mg chol, 287mg sodium Exchanges: ⅒ veg, 1⅕ bread, .3 meat, 1⅒ fat Source: Norman Brothers' Market, Kendall, Florida Miami Herald, 10/5/95