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Grill Bread Recipe

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This fun round bread is tender, tasty and can be used much the came way you'd use flour tortillas or pita bread.—Taste of Home Test Kitchen, Greendale, Wisconsin

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Grill Bread Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

15 5 20

Ingredients

4 frozen Texas-size white dinner rolls (2 ounces each), thawed
2 garlic cloves, minced
2 tablespoons olive oil
1/2 pound fresh mushrooms, sliced
1 small onion, cut into thin wedges
1 medium green pepper, sliced
1 medium sweet yellow pepper, sliced
1 medium sweet red pepper, sliced
1/2 cup fresh snow peas
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried oregano

Directions

On a lightly floured surface, roll out each roll into an 8-in. to 10-in. circle, turning dough frequently; set aside.
In a large skillet, saute garlic in oil until tender. Add mushrooms; saute for 2-3 minutes. Add the onion, peppers, peas, salt, pepper and oregano; stir-fry for 3 minutes until vegetables are crisp-tender.
Meanwhile, grill bread, uncovered, over medium-high heat for 30-45 seconds on each side or until lightly browned. Fill with vegetable mixture and serve immediately. The bread can be reheated in the microwave. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 153 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 493 mg sodium, 19 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Grill Bread in Quick Cooking September/October 1998, p35

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