Individualized Breads For Kids And Adults (mf) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Commercial bread dough,
Olive oil,
2 ounce: A melting cheese,
1 ounce: Sliced prosciutto,
Hot peppers,
Sliced pimentos,
Anchovy fillets,
Capers,
Scallions,
Garlic,
Sliced black olives,
Snipped fresh basil,
Dab of pesto,
Sundried tomatoes,
Divided into four 4 ounce,
Pieces,
Stuffing possibilities for,
Bread--,
Like mozzarella for kids,
Goats or fontina for adults,
Plus,
Or smoked ham,
Seasonings for cheese--,
Or cooked onions,
Or parsley,
Or black olive paste,
Or anything you can think,
Of,
Directions:
As best you can, coax each piece of bread into a diameter which is
1/2inch thick. Cut or grate the cheese of choice into manageable
pieces and scatter them on half of the dough, leaving an inch of the
outside edge blank. Top with ham and/or seasonings of choice and
drizzle 1 teaspoon of olive oil on the filling. Fold unfilled half of
the bread over to cover the filling and press all around the edges to
seal. Sprinkle some drops of olive oil on dough and, with your
fingers, spread the oil over the entire top surface of the dough. Set
individual stuffed breads on a lightly oiled or nonstick baking pan.
Let the breads rise, uncovered, for 45 minutes or until doubled.
Preheat the oven to 425 degrees and bake for about 20 minutes (if
fillings ooze out a bit, dont worry). Cool the breads on a wire rack
until lukewarm or room temperature. Serve with a crisp green salad.
Yield: 4 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
MC Format by Gail Shermeyer <4paws@netrax.net>.
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6626
From: Shermeyer-Gail Date: 03 Aug 97 Mastercook
Recipes (Mailing List)
Source from luhu.jp
1/2inch thick. Cut or grate the cheese of choice into manageable
pieces and scatter them on half of the dough, leaving an inch of the
outside edge blank. Top with ham and/or seasonings of choice and
drizzle 1 teaspoon of olive oil on the filling. Fold unfilled half of
the bread over to cover the filling and press all around the edges to
seal. Sprinkle some drops of olive oil on dough and, with your
fingers, spread the oil over the entire top surface of the dough. Set
individual stuffed breads on a lightly oiled or nonstick baking pan.
Let the breads rise, uncovered, for 45 minutes or until doubled.
Preheat the oven to 425 degrees and bake for about 20 minutes (if
fillings ooze out a bit, dont worry). Cool the breads on a wire rack
until lukewarm or room temperature. Serve with a crisp green salad.
Yield: 4 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
MC Format by Gail Shermeyer <4paws@netrax.net>.
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6626
From: Shermeyer-Gail Date: 03 Aug 97 Mastercook
Recipes (Mailing List)
Source from luhu.jp
Tags
Easy