Yield: 1 servings
| Measure | 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 |
| \N \N | 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 \N | Cloves garlic; minced |
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.