Post by §µñƒløw€®§™ on Aug 12, 2002 12:00:17 GMT -5
Prep Time: 20 Minutes (Ready in 40 Minutes)
20 servings
Ingredients:
2 teaspoons olive oil
1 (11-oz.) can Pillsbury® Refrigerated Crusty French Loaf
1/2 cup roasted salted shelled sunflower seeds
1 teaspoon Mexican chili powder
1/2 to 1 teaspoon coarse salt
Preparation Directions:
1. Heat oven to 375°F. Brush large cookie sheet with 1 teaspoon of the oil. Unroll dough onto oiled cookie sheet. With rolling pin, roll out to form 17x14-inch rectangle. Drizzle dough with remaining 1 teaspoon oil; brush to spread.
2. In small bowl, combine sunflower seeds and chili powder; mix well. Sprinkle over dough. Firmly roll rolling pin over dough, pressing in seeds. (Break any air bubbles that form.) Sprinkle dough with salt.
3. Bake at 375°F. for 12 to 16 minutes or until golden brown. Remove from cookie sheet; place on wire rack. Cool 10 minutes. Tear or cut into pieces.
20 servings
Ingredients:
2 teaspoons olive oil
1 (11-oz.) can Pillsbury® Refrigerated Crusty French Loaf
1/2 cup roasted salted shelled sunflower seeds
1 teaspoon Mexican chili powder
1/2 to 1 teaspoon coarse salt
Preparation Directions:
1. Heat oven to 375°F. Brush large cookie sheet with 1 teaspoon of the oil. Unroll dough onto oiled cookie sheet. With rolling pin, roll out to form 17x14-inch rectangle. Drizzle dough with remaining 1 teaspoon oil; brush to spread.
2. In small bowl, combine sunflower seeds and chili powder; mix well. Sprinkle over dough. Firmly roll rolling pin over dough, pressing in seeds. (Break any air bubbles that form.) Sprinkle dough with salt.
3. Bake at 375°F. for 12 to 16 minutes or until golden brown. Remove from cookie sheet; place on wire rack. Cool 10 minutes. Tear or cut into pieces.