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Shortcut Olive Flatbread Recipe
|Hot roll mix||16 Ounce (1 Package)|
|Olive oil/Cooking oil||2 Tablespoon|
|Snipped fresh basil/2 teaspoons dried basil, crushed||1⁄4 Cup (4 tbs)|
|Finely chopped onion||2⁄3 Cup (10.67 tbs)|
|Olive oil/Cooking oil||3 Tablespoon|
|Pitted kalamata olives||3⁄4 Cup (12 tbs), drained and chopped|
|Crumbled feta cheese||2 Ounce (1/2 Cup)|
Serving size: Complete recipe
Calories 3056 Calories from Fat 1182
% Daily Value*
Total Fat 133 g204.6%
Saturated Fat 20.4 g102.1%
Trans Fat 0 g
Cholesterol 261.9 mg
Sodium 4891.6 mg203.8%
Total Carbohydrates 389 g129.7%
Dietary Fiber 17.9 g71.6%
Sugars 55.2 g
Protein 64 g127.4%
Vitamin A 16% Vitamin C 15%
Calcium 34.2% Iron 100.7%
*Based on a 2000 Calorie diet
Prepare hot roll mix according to .package directions for basic dough, using the 1 egg and substituting the 2 tablespoons oil for margarine.
Stir in 1 tablespoon of the fresh or 1/2 teaspoon of the dried basil.
Knead dough and let rest as directed.
Divide dough in half.
Roll each portion 'into a 12- or 13-inch circle.
Place on the prepared baking sheets.
In a medium skillet cook onion and the remaining 3 tablespoons fresh basil in the 3 tablespoons hot oil until onion is tender.
Using fingertips, press indentations every inch or so in dough rounds.
Top dough evenly with onion mixture.
Sprinkle with olives and cheese.
Cover and let rise in a warm place until nearly double in size (30 to 40 minutes).
Bake in a 375° oven for 15 to 20 minutes or until golden brown.
Transfer to wire racks; cool.