Italian Bread Wedges Recipe

5 3 3
Italian Bread Wedges Recipe
Italian Bread Wedges Recipe photo by Taste of Home
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Italian Bread Wedges Recipe

Read Reviews
5 3 3
Publisher Photo
"These savory wedges aren't hard to make, but they taste great," writes Danielle McIntyre of Medicine Hat, Alberta. "They're terrific served with soups, salads and pasta dishes."
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.

Ingredients

  • 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
  • 1/4 cup grated Parmesan cheese

Directions

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. Bake at 450° for 15-20 minutes or until golden brown. Serve warm. Yield: 12 slices.
Originally published as Italian Bread Wedges in Taste of Home February/March 2002, p16

Nutritional Facts

1 slice: 146 calories, 3g fat (1g saturated fat), 7mg cholesterol, 359mg sodium, 23g carbohydrate (0 sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 lean meat.

  • 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
  • 1/4 cup grated Parmesan cheese
  1. 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.
  2. 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. Bake at 450° for 15-20 minutes or until golden brown. Serve warm. Yield: 12 slices.
Originally published as Italian Bread Wedges in Taste of Home February/March 2002, p16

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MY REVIEW
zippee-0415 User ID: 6353988 91544
Reviewed Oct. 27, 2014

"I've been making this recipe since 2002 and have a note 'nice dough'. I also make it in my bread machine using 2 1/2 cups + 1 T of bread flour- be sure to put all liquids in machine first."

MY REVIEW
cookingat#8 User ID: 5849143 131000
Reviewed Jan. 16, 2013

"This bread is delicious! I used frozen pizza dough and fresh parmesan and it turned out excellant."

MY REVIEW
angelaresner User ID: 2916286 35634
Reviewed Mar. 5, 2011

"These bread Sticks are quick and easy to make. The flavor of the Italian dressing and cheese makes these delectable."

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