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Italian Bread Wedges




Source of Recipe


Taste of Home Magazine – 2002


Recipe Introduction


Plan ahead....serve warm
Exchanges
Yield: 12 slices

3 tsp. active dry yeast
1 c. warm water (110-F-115-F), ‘divided’
1 tsp. sugar
2 T. canola oil
1 tsp. salt
2-1/2 to 3 c. flour

TOPPING:
1/3 c. fat-free Italian salad dressing
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. dried thyme
Dash pepper
1 c. (4 oz.) shredded part-skim mozzarella cheese
1/4 c. grated Parmesan cheese

In a mixing bowl, dissolve yeast in 1/4 c. warm water. Add sugar; let stand for 5 minutes. Add oil, salt, remaining water and 2 c. flour; beat until smooth. Stir in enough remaining flour to form 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 into a greased 14-in. pizza pan.

Spread with salad dressing. Combine the next 4 ingredients; sprinkle over dough. Top with cheeses. Bake at 450-F for 15-20 minutes or until golden brown. Serve warm.

One slice equals: 146 calories…3 gm fat (1 gm saturated)…7 mg cholesterol…359 mg sodium…23 gm carbohydrate…1 gm fiber…6 gm protein ++++ Exchanges: 1-1/2 starch…1/2 lean meat