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Grill Bread
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
4 Servings
Prep/Total Time: 20 min.
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
© Taste of Home 2013
2 of 2
Grill Bread
(continued)
Directions (continued)
microwave. Yield: 4 servings.
Nutrition 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.
© Taste of Home 2013