Italian Bread Wedges 3 teaspoons active dry yeast 1 cup warm water (110° to 115°), divided 1 teaspoon sugar 2 tablespoons canola oil 1 teaspoon salt 2-1/2 to 3 cups all-purpose flour TOPPING: 1/3 cup fat-free Italian salad dressing 1/4 teaspoon garlic powder 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme Dash pepper 1 cup (4 ounces) shredded part-skim mozzarella cheese Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Italian Bread Wedges cont. 1/4 cup grated Parmesan cheese 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. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

	Italian Bread Wedges Bake at 450° for 15-20 minutes or until golden brown. Serve warm. Yield: 12 slices. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008