Savory bread strips
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Active dry yeast |
| 6½ | teaspoon | Sugar; divided |
| ½ | cup | Warm water |
| 3 | tablespoons | Olive oil |
| 2 | tablespoons | Dried minced onion |
| 2 | teaspoons | Dried basil |
| 1 | teaspoon | Dried oregano |
| 1 | teaspoon | Rubbed sage |
| 1 | teaspoon | Garlic powder |
| ½ | cup | Cold water |
| 3 | cups | All-purpose flour |
| Topping | ||
| 1½ | cup | Fully cooked ham; chopped |
| 1 | cup | Parmesan cheese; shredded |
| ½ | cup | Ripe olives; chopped |
| ½ | cup | Onion; chopped |
| ½ | cup | Fresh parsley; minced |
| ¼ | cup | Olive oil |
| 2 | Cloves garlic; minced | |
Directions
Dissolve yeast and ½ 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.