posted by regie 06-07-100 2:54 PM
Small Roman Emperor's Bread
1 (10-oz.) tube Pillsbury pizza dough
2 Tbs. butter
1 tsp. garlic salt
grated Parmesan cheese for topping
Preheat oven to 425 degrees. Unroll dough on a cutting board. Position it lengthwise (longer from left to right than from top to bottom).
With sharp knife, cut the dough in half down the middle. Then cut each of those halves vertically in half, and then in half once more so that you have 8 even strips of dough.
Being careful not to stretch the dough, place each strip on a lightly greased cookie sheet and bake for 6 to 8 minutes, or until the top just turns golden brown. While the dough bakes, melt the butter, then add the garlic salt and stir until it dissolves.
Remove the browned dough from the oven and brush or spoon spread a coating of the garlic butter over each piece. Sprinkle with a generous amount of Parmesan cheese.
Serve with Small Roman Emperor's Crazy Sauce/
Small Roman Emperor's Crazy Sauce:
1 15-oz. can tomato puree
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. dried basil
1/4 tsp. dried marjoram
1/4 tsp. dried oregano
1/4 tsp. ground thyme
Combine all the ingredients in an uncovered saucepan over medium heat. When the sauce begins to bubble, reduce the heat and simmer for 30 minutes, stirring often.
Remove the sauce from the heat and let it cool. Store in a tightly sealed container in the refrigerator; it will keep for 3 to 4 weeks. Serve hot. Makes 1 1/2 cups.
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