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Ham and Cheese Corn Muffins
Learn how to make muffins that everyone loves and that don't take a PhD in Pastry Arts to prepare.
Tomato-Feta Focaccia
Prep Time: 10 minutes plus rising time
Bake Time: 20 minutes
Yield: Makes 15 servings
Ingredients:
1
package (16 ounces) frozen bread dough, thawed
2
plum tomatoes, thinly sliced
1
cup (4 ounces) crumbled feta cheese
1
tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
Preparation:
1.
Coat 15x10x1-inch jelly-roll pan and hands with nonstick cooking spray. Fit dough into pan, pressing gently to edges. (If dough won't stretch to edges of pan, let rest 5 minutes.) Cover with plastic wrap; let stand in warm place about 30 minutes or until doubled in bulk.
2.
Preheat oven to 375°F. Arrange tomatoes in single layer over dough. Sprinkle with cheese and rosemary. Bake 23 to 25 minutes or until bottom is crisp and top is well browned. To further brown top, place in broiler 1 to 2 minutes.
Nutritional Information:
| Serving Size: 3x3-inch piece | |
| Fiber | 1 g |
| Carbohydrate | 16 g |
| Cholesterol | 9 mg |
| Saturated Fat | 2 g |
| Total Fat | 4 g |
| Calories from Fat | 28 % |
| Calories | 112 |
| Protein | 5 g |
| Sodium | 280 mg |
Dietary Exchange:
| Meat | 1/2 |
| Starch | 1 |
| Fat | 1/2 |
This recipe appears in:
Yeast & Bread Machine
