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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 20 |
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Frozen bread dough is the convenient base for this herb-flavored flat Italian bread. These savory slices are a super appetizer at a summer gathering. It's a fun and delicious way to use up abundant garden tomatoes and fresh zucchini. Ingredients:
1 loaf (1 pound) frozen bread dough, thawed |
1 tablespoon olive oil |
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
1 package (8 ounces) cream cheese, softened |
1/4 cup finely chopped onion |
1 garlic clove, minced |
4 large fresh mushrooms, sliced |
3 medium tomatoes, sliced |
1 small zucchini, thinly sliced |
1/4 cup grated parmesan cheese |
Directions:
1. On a lightly floured surface, roll dough into a 15-in. x 10-in. rectangle. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise for 30 minutes.
2. Using your fingertips, press indentations in the dough. Brush with oil; sprinkle with rosemary and thyme. Bake at 400° for 12-15 minutes or until golden brown. Cool slightly.
3. In a large bowl, combine the cream cheese, onion and garlic. Spread over crust. Top with mushrooms, tomatoes and zucchini; sprinkle with Parmesan cheese.
4. Bake for 12-15 minutes or until lightly browned. Cool for 5 minutes before cutting. Yield: 20 slices.
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