Directions:
- In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add 1/4 cup oil, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
- Punch dough down. Turn onto a lightly floured surface. Pat dough flat; let rest for 5 minutes. Press dough into a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise in a warm place for 20-30 minutes or until dough begins to rise.
- With a wooden spoon handle, make indentations in the dough at 1-in. intervals. Brush with 2 tablespoons of the remaining oil. Combine Parmesan cheese, basil, garlic salt and garlic powder; sprinkle over top. Drizzle with remaining oil.
- Bake at 450° for 12-15 minutes or until golden brown. Cut into squares; serve warm. Yield: 2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.8 Kcal (1017 kJ) | ||
| Calories from fat | 18.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.03g | 3% | |
|---|---|---|---|
| Cholesterol | 0.55mg | 0% | |
| Sodium | 87.67mg | 4% | |
| Potassium | 13.23mg | 0% | |
| Total Carbs | 48.71g | 16% | |
| Sugars | 0.21g | 1% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 4.72g | 9% | |
| Iron | 0.1mg | 0% | |
| Calcium | 9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 236.5 Kcal (990 kJ) | ||
| Calories from fat | 17.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.97g | 3% | |
|---|---|---|---|
| Cholesterol | 0.54mg | 0% | |
| Sodium | 85.39mg | 4% | |
| Potassium | 12.89mg | 0% | |
| Total Carbs | 47.45g | 16% | |
| Sugars | 0.21g | 1% | |
| Dietary Fiber | 0.32g | 1% | |
| Protein | 4.6g | 9% | |
| Iron | 0.1mg | 0% | |
| Calcium | 8.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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