I serve this satisfying bread as a side with meat, fish and main-dish soups and salads. The savory slices are lifesavers when you need a last-minute appetizer or brunch item. —Lori Stefanishion, Drumheller, Alberta
"I think frozen bread dough should be called magic dough because there is so much you can do with it," says Liz Lazenby of Victoria, British Columbia. "These flavorful knots are delicious with soup...or use them for sandwiched or burgers."
The hearty texture, rustic appearance and savory flavor make this yeast bread a winner with dinner guests time and time again. Nothing can compare to the heavenly aroma while it bakes.—Greg Hageli, Elmhurst, Illinois
"Full of healthy veggies, these loaves taste like indulgent pizzas-even picky eaters go back for seconds. In summer, I assemble and freeze several to serve at winter potlucks and parties." —Trisha Kruse, Eagle, Idaho
I got bored with the same old breakfast casseroles I'd see at our monthly moms' meeting, so I decided to create something new. Judging by the reactions of the other moms, I think I have a winner. —Shannon Koene, Blacksburg, Virginia
"This popular recipe began as herb focaccia but gradually came to include our favorite vegetables," writes Michele Fairchok of Throop, Pennsylvania. "There's no cheese because my husband can't have dairy products. But some people who try it think it has cheese anyway!"
Frozen bread dough is the convenient base for this herb-flavored flat Italian bread. These savory slices are a super appetizer at a summer gathering. It's a fun and delicious way to use up abundant garden tomatoes and fresh zucchini.
Mushroom lovers will appreciate this homestyle recipe from Dawn Esterly of Meadville, Pennsylvania. Golden biscuits rest atop loads of sliced mushrooms and a flavorful gravy. "It's always been a hit in my family," says Dawn.
Tender sliced mushrooms and a sprinkling of Parmesan cheese dot crisp Mushroom Bread Wedges, made with convenient refrigerated crescent rolls. You can also serve them with soup, chili or a main-dish salad. Field editor Patricia Mele of Apollo, Pennsylvania contributed the recipe.
I knew these stuffed crescents were keepers when my husband ate most of the filling before I could roll it into the dough. I’ve had to get sneaky now when I make them. —Carrie Pommier, Lakeville, Minnesota