 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
This attractive well-seasoned loaf from Barbara Manfra of Saugus, Massachusetts is perfect for parties but easy enough to prepare for every day. For extra flavor, stir in chunks of provolone cheese. Ingredients:
1 tube (13.8 ounces) refrigerated pizza crust |
1 tablespoon olive oil |
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed |
1/2 cup chopped ripe olives |
1 egg yolk, lightly beaten |
Directions:
1. Unroll pizza dough and place on a lightly floured surface. Brush with oil; sprinkle with rosemary and olives. Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under.
2. Place seam side down on a greased baking sheet. Brush with egg yolk. Bake at 350° for 20-25 minutes or until golden brown. Cool before cutting. Yield: 1 loaf (10 slices).
|
|