Summary
Yield | |
---|---|
Source | Betty Sheridan (1986) |
Prep time | 35 minutes |
Cooking time | 25 minutes |
Total time | 1 hour |
Ingredients
3 1⁄4 c
flour (all-purpose) 1 T
margarine (softened) 1 t
salt 1⁄3 c
pizza sauce (up to 1/2 c) 1⁄2 t
Italian seasonings 1 c
mozzarella cheese (shredded) 1 pk
Fleischmann's Rapid Rise yeast 1
egg white (beaten) 1 c
hot water (125° to 130°)Instructions
Set aside 1 cup flour. Mix remaining flour, salt, Italian seasoning and yeast. Stir in hot water and margarine. Mix in enough reserved flour to make soft dough. Knead 4 minutes. Roll dough to 16 x 6-inch rectangle. Spread sauce on center length. Top with cheese and any additional topping. Seal long edges over filling; seal ends. Shape into crescent on greased baking sheet; cover. Place boiling water in large shallow pan. Place sheet over pan; let dough rise 15 to 20 minutes. Make several slashes on top. Brush with egg white. Bake at 375° for 25 minutes, or until done. Cool slightly; serve warm. Makes 1 loaf.