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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is from the 1966 Pillsbury Busy Lady Bake-off Recipe booklet. I haven't made it yet, but I have to give this book back, so I'm posting it here! (Rising time not included). Ingredients:
1/4 ounce active dry yeast |
1/4 cup warm water |
3/4 cup milk, scalded and cooled to room temp |
1 cup butter, melted |
2 tablespoons sugar |
1 teaspoon salt |
2 eggs |
1/2 cup parmesan cheese, grated |
2 tablespoons spaghetti sauce mix |
3 1/4-3 3/4 cups all-purpose flour |
1/2 cup tomato sauce |
Directions:
1. Soften yeast in warm water in a large mixer bowl.
2. Stir in milk, 1/2 cup melted butter, sugar and salt, blend well.
3. Add eggs, 1/4 cup cheese, spaghetti sauce mix and flour to form a soft dough, beat well.
4. Cover, let rise in warm place until light and doubled in size, about one hour.
5. Punch down dough, roll out, half at a time, on floured surface, to 1/4 inch thickness.
6. Brush with remaining melted butter.
7. Cut into ovals with a floured 3 1/2x2 inch cutter.
8. Arrange petals in alternating layers in greased 9-inch springform pan, brushing each layer with tomato sauce and sprinkling with cheese.
9. Bake at 400 for 15 minutes.
10. Decrease oven temperature to 350 and bake 30 minutes longer.
11. During last 15 minutes of baking, cover with foil.
12. Serve warm.
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