Hot Rosemary Cheese Bread
Hot Rosemary Cheese Bread
- Level: Easy
- Yield: 4 buns
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 371
- Total Fat
- 17
- Saturated Fat
- 9
- Carbohydrates
- 31
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 22
- Cholesterol
- 47
- Sodium
- 1078
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Level: Easy
- Yield: 4 buns
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 371
- Total Fat
- 17
- Saturated Fat
- 9
- Carbohydrates
- 31
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 22
- Cholesterol
- 47
- Sodium
- 1078
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
1 cup shredded Singing Brook cheese or Pecorino Romano
1/2 cup shredded Parmesan
1 store-bought pizza dough
Olive oil, for brushing
1 teaspoon crushed red pepper flakes
1 teaspoon dried rosemary
Salt and pepper
Directions
- Preheat the oven to 400 degrees F.
- Mix the Singing Brook and Parmesan in a bowl.
- Roll out the pizza dough into a 9-by-12-inch rectangle and brush with olive oil. Sprinkle the cheese evenly over entire dough. Sprinkle with the pepper flakes, rosemary and some salt and pepper. Roll the dough up into a long cylinder and slice into 4 pieces. Transfer to a parchment-lined baking sheet. Stand each piece on its end and press down firmly.
- Bake until golden brown, 20 minutes.
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