Italian Bread Wedges Recipe

Name: Italian Bread Wedges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 teaspoons active dry yeast; 1 cup warm water (110u00b0 to 115u00b0), divided; 1 teaspoon sugar; 2 tablespoons canola oil; 1 teaspoon salt; 2-1/2 to 3 cups all-purpose flour; 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 shredded part-skim mozzarella cheese; 1/4 cup grated Parmesan cheese

Servings: persons

3 teaspoons active dry yeast
1 cup warm water (110u00b0 to 115u00b0), divided
1 teaspoon sugar
2 tablespoons canola oil
1 teaspoon salt
2-1/2 to 3 cups all-purpose flour
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 shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

1
In a 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.
2
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.
3
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.
4
Bake at 450u00b0 for 15-20 minutes or until golden brown. Serve warm.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 teaspoons active dry yeast, 1 cup warm water (110u00b0 to 115u00b0), divided, 1 teaspoon sugar, 2 tablespoons canola oil, and more.

Yes, Italian Bread Wedges falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Italian Bread Wedges

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