Savory Bread Strips Recipe

Ingredients

• 1 package (1/4 ounces) active dry yeast
• 6-1/2 teaspoons sugar, divided
• 1/2 cup warm water (110° to 115°)
• 3 tablespoons Crisco® Extra Virgin Olive Oil or Canola Oil
• 2 tablespoons dried minced onion
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon rubbed sage
• 1 teaspoon garlic powder
• 1/2 cup cold water
• 3 cups all-purpose flour
• TOPPING:
• 1-1/2 cups chopped fully cooked ham
• 1 cup shredded Parmesan cheese
• 1/2 cup chopped ripe olives
• 1/2 cup chopped onion
• 1/2 cup minced fresh parsley
• 1/4 cup Crisco® Extra Virgin Olive Oil
• 2 garlic cloves, minced

Directions

• Dissolve yeast and 1/2 teaspoon sugar in warm water; set aside. In a saucepan, combine oil, onion, basil, oregano, sage and garlic powder; cook over medium heat for 1 minute. Remove from the heat; stir in cold water. In a bowl, combine flour and remaining sugar. Stir in oil and yeast mixture. Turn onto a lightly floured surface; knead for 3 minutes. Place dough on a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let stand for 15 minutes. Pat dough evenly into pan. Combine topping ingredients; sprinkle over dough. Bake at 375° for 25-30 minutes or until well browned. Cut into 2-in. x 1-in. strips. Yield: about 6 dozen.

Savory Bread Strips published in Taste of Home October/November 1997, p25