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Savory Bread Strips

 Savory Bread Strips
For a friend's surprise party, I decided to try a new recipe and came up with this crispy bread topped with ham, olives and more. The savory ingredients in this irresistible appetizer blend so well that I'm always asked for the recipe. —Mary Nichols, Dover, New Hampshire
36 ServingsPrep: 15 min. + rising Bake: 25 min.

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 olive 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 King Arthur Unbleached 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 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.

2 of 2

Savory Bread Strips (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (2 each) equals 88 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 129 mg sodium, 10 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.