I don't know if you remember me telling you about this bread, but I am finally getting
around to posting it. Not that there's a lot to say about it.
It's a definite short cut and takes very little effort. That being said, the entire family
loved it and it was perfect paired with the Turkey Paprikash.
I don't even have a recipe, per say, but I can tell you what I did.
I took a can of Pillsbury French Bread out of the fridge and flattened it out some.
It actually would have been rolled out a bit more if I would have let it come to room temperature but I was too impatient to wait, so this was as rolled out as it got.
Then I spread it with basil pesto and chopped sun-dried tomatoes. Mine were
oil packed so I dried them off really well before I chopped them up.
Also, make sure you leave room on all sides to seal it back up.
Next I just rolled it back up, pinching the seams and tucking under the ends.
Sorry about the pictures, I'm using a new lens and have not figured out the settings
yet. Plus, my kitchen walls just suck the light out of my kitchen but
perhaps I'll complain about that another time.
I baked it on my stone following package instructions.
I also put several shallow slits along the top prior to baking.
And, waalah.....very tasty and effortless!
Linked with Weekend Potluck and Foodie Friday.
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