Makes 16 servings
|1||package (16 ounces) hot roll mix|
|2||tablespoons wheat bran|
|1-1/4||cups hot water|
|4||teaspoons olive oil, divided|
|1||cup thinly sliced onion|
|2||cloves garlic, minced|
|4||ounces sun-dried tomatoes (not packed in oil), rehydrated* and cut into strips|
|1||cup canned artichoke hearts, cut into quarters|
|1||tablespoon minced fresh rosemary|
|2||tablespoons shredded Parmesan cheese|
*To rehydrate sun-dried tomatoes, pour 1 cup boiling water over tomatoes in small heatproof bowl. Let tomatoes soak 5 to 10 minutes until softened; drain well.
- Preheat oven to 400°F. Combine dry ingredients and contents of yeast packet from hot roll mix in large bowl. Add bran; mix well. Stir in hot water and 2 teaspoons oil. Knead dough about 5 minutes or until ingredients are blended.
- Spray 2 (9-inch) round cake pans with nonstick cooking spray. Press dough onto bottom of prepared pans. Cover and let rise 15 minutes.
- Heat 1 teaspoon oil in medium skillet over low heat. Add onion and garlic; cook and stir 2 to 3 minutes until onions are tender. Brush surface of dough with remaining 1 teaspoon oil. Top dough with onion mixture, tomatoes, artichokes and rosemary. Sprinkle with Parmesan.
- Bake 25 to 30 minutes or until lightly browned on top.
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