Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Garlic And Artichoke Bread
- add review
- #40599
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
1 comment
ingredients
all-purpose flour
1 loaf (1 lb. size) frozen white bread dough, thawed
1 jar (6 ounce size) marinated artichoke hearts, drained and chopped, save marinade
1 1/4 cup grated Parmesan cheese
4 cloves garlic, minced or pressed
1 1/2 teaspoon dried basil
1 1/2 teaspoon dried oregano
directions
On a floured board, roll dough into a 12" x 18" rectangle (let rest 5 minutes if springy). Brush half the reserved marinade over the dough; sprinkle with the artichokes, 1 Cup cheese, garlic, basil, and oregano. Roll dough tightly, starting from the long edge, into a snug log. Pinch seam to seal.
On a greased 12" x 15" baking sheet, or a silpat lined sheet, shape the log into a ring; pinch ends together to seal. Brush ring with the remaining marinade. Cover lightly with plastic wrap; let stand in a warm place until puffy, about 30 minutes.
Bake, uncovered in a preheated 375 degrees F oven for 15 minutes; sprinkle top with remaining grated cheese. Bake until bread is golden brown, 10 - 15 minutes longer; transfer to a rack.
Serve hot or cool. When cool, store airtight up to 2 days; Freeze to store longer.
added by
mimipass
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
apparently the frozen bread dough has changed because I couldn't get it to roll.........
It can be difficult to work with and takes a little elbow grease since it's very elastic.
May 7, 2008
I have made this recipe several times and have been asked for the recipe every time. It has been a huge hit and now one of my family's favorites!