| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Tasse | all-purpose flour |
| 3/4 Tasse | whole wheat flour |
| 1 Packung | Fast-acting dry yeast |
| 1 Esslöffel | sugar |
| 3/4 Teelöffel | black pepper cracked |
| 1/2 Teelöffel | salt |
| 1/8 Teelöffel | ginger |
| 1 Tasse | Hot water (120 to 130F) |
| 3 Esslöffel | olive oil divided |
| 2 Tasse | Sargento Fancy Supreme Shredded Colby-Jack Cheese |
| 4 Scheibe | Bacon, crisply cooked and crumbled |
| 1 | egg beaten |
| 1 Teelöffel | rosemary crushed |
|
In large bowl, stir together flours, yeast, sugar, salt, 1/4 teaspoon pepper and ginger. Stir in hot water and 2 tablespoons oil, forming a soft dough. Cover; let rest 10 minutes. Grease large baking sheet. With flour-covered hands, press dough into 12 x 14-inch oval on baking sheet. Pierce surface of dough with fork; brush with remaining 1 tablespoon oil. Let rise in warm place 20 minutes. Combine, Colby-Jack Cheese, bacon, egg, rosemary and remaining 1/4 teaspoon pepper; spoon evenly over dough. Bake at 400 degrees F 20 to 22 minutes or until deep golden brown. Cut crosswise into 8 slices; cut each slice into 3-inch pieces. Serve warm or at room temperature.
22 slices
Nutrional Information Per Serving Calories 127 Protein 5 g. Carbohydrates 20mg. Fat 6g. Cholesterol 20 mg. Sodium 155 mg. Calcium 79 mg.
Downloaded from http://www. Roa. Com/index. Html, Recipes of America, Milwaukee Pbs
|
|
Anmerkungen zum Rezept:
keine |
