Italian Bread Wedges

Italian Bread Wedges

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    teaspoons active dry yeast

  • 1

    cup warm water (110 degrees F to 115 degrees F)

  • 1

    teaspoon sugar

  • 2

    tablespoons canola oil

  • 1

    teaspoon salt

  • cups all-purpose flour

  • TOPPING

  • cup fat-free Italian salad dressing

  • ¼

    teaspoon garlic powder

  • ¼

    teaspoon dried oregano

  • ¼

    teaspoon dried thyme

  • Dash pepper

  • 1

    cup shredded part-skim mozzarella cheese

  • ¼

    cup grated Parmesan cheese

Directions

In a mixing bowl, dissolve yeast in 1/4 cup warm water. Add sugar; let stand for 5 minutes. Add the oil, salt, remaining water and 2 cups of 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 into a greased 14-in. pizza pan. Spread with salad dressing. Combine the garlic powder, oregano, thyme and pepper; sprinkle over dough. Top with cheeses. Bake at 450 degrees F for 15-20 minutes or until golden brown. Serve warm.


Nutrition

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