Parmesan Pull-Apart Bread
Yield: 10 servings; 1 point per serving
1 Pillsbury Golden Layers Buttermilk Biscuits roll (12 in container)
2 tbsp reduced calorie margarine
3/4 cup Kraft Reduced Fat Parmesan-Style Grated Topping
Preheat oven to 350. Coat inside of loaf pan with cooking spray.
Cut biscuits into quarter pieces. Dip biscuit pieces into melted margarine and then into cheese. In prepared loaf pan layer coated quarters with the edges touching.
Bake until loaf is brown, about 30-35 mins. Invert loaf pan onto dish. Let stand for one minute. Carefully remove pan, serve warm.
Variations:
-add 1/4-1/2 tsp mixed herbs or italian seasoning to margarine
-add 1/4-1/2 tsp garlic powder to the margarine
-use the margarine to saute 3 tbs minced onion until golden
-use fat free marinara sauce instead of the butter
Reviews for Parmesan Pull-Apart Bread
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Garlic Bread
Yield: 4 servings; 2 points per serving
1 1/2 Tbsp reduced-calorie margarine, melted
2 medium garlic clove(s), crushed
1 Tbsp chives, chopped
1 Tbsp parsley, chopped
4 slice Italian bread, (1 oz slices)
1 sprays cooking spray, butter-flavored
3 Tbsp rosemary
Preheat oven to 400ºF (200ºC).
Combine margarine, garlic, chives and parsley in a small bowl.
Cut each piece of bread in half (but not all the way through). Lightly coat inside of halves with butter-flavored cooking spray. Spread garlic mixture and place rosemary sprigs between halves. Wrap in foil.
Bake 10 minutes or until heated through. Serve.
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Amish Sour Cream Bread
Yield: 12 servings; 2 points per serving
3/4 c Quaker Oats Enriched Yellow Corn Meal
1 c all-purpose flour
2 1/2 T sugar
1 t baking soda
1 t cream of tartar
1 t table salt
2 T reduced-calorie margarine
1 c fat-free sour cream
4 T fat-free skim milk
1/4 c fat-free egg substitute
Melt margarine. Beat egg or egg substitute (points do not change). Sift all dry ingredients. Add beaten egg, sour cream, milk and melted margarine. Beat well. Pour into a greased 9-inch loaf pan. Bake at 425 degrees for 20 minutes.
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Tomato Cheddar Bread
Yield: 12 servings; 3 points per serving
3 c Bisquick Reduced-Fat Baking Mix
1 c Kraft Free Shredded Cheddar Cheese
1/2 c Egg Beaters Egg Beaters
1/3 c fat-free skim milk
14 1/2 oz canned diced tomatoes,drained
Preheat oven to 350 degrees. Coat two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans with non-stick cooking spray.Stir together baking mix & cheese, making a well in the center of the mixture. Add egg beaters, milk and tomatoes. Stir just until moistened. Divide batter evenly between the 2 loaf pans.
Bake at 350 degrees for 45 minutes or until toothpick inserted in center tests clean. Cool in pans on rack 5 minutes. Turn out of pans. Serve warm. Makes 12 servings at 3 points each.
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Broccoli Bread
Yield: 12 servings
1 cup egg substitute
3/4 cup fat-free cottage cheese
1/2 cup fat-free sour cream
2 tablespoons butter, melted
3/4 teaspoon salt
1 1/2 cups finely chopped onion
1 (10-ounce) package frozen chopped broccoli, thawed and drained
1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)
Cooking spray
Preheat oven to 400°.
Combine first 5 ingredients in a large bowl. Stir in the onion, broccoli, and muffin mix; stir until well blended. Pour into a 13 x 9-inch baking pan coated with cooking spray. Bake at 400° for 27 minutes or until set.
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Grilled Vegetable Focaccia
Yield: 8 servings; 2 points per serving
1 medium sweet red pepper(s), sliced
1 medium yellow pepper(s), sliced
1 medium zucchini, sliced
2 large garlic clove(s), peeled
10 oz store-bought focaccia bread, any type, or pre-baked pizza crust
2 Tbsp grated Parmesan cheese
1 Tbsp basil, chopped
1 Tbsp parsley, chopped
1/8 tsp black pepper
Coat the vegetables with cooking spray and grill them until charred and tender.
Preheat the oven to 500F (260C). Wrap the garlic in a paper towel and microwave until tender, about 1 minute. Rub the garlic on the focaccia or pizza crust.
Spread the vegetables over the focaccia or pizza crust. Bake 6 to 8 minutes. Sprinkle with Parmesan cheese, basil, parsley and pepper. Cut into 8 wedges and serve.
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Tomato Bruschetta
Yield: 24 servings; 1 point per serving
1 medium garlic clove(s), sliced in half
2 loaf French baguette bread, meduim-sized, cut into 12 slices each
4 medium tomato(es), diced
1/4 cup red onion(s)
1 tsp olive oil
24 medium basil, leaves
Preheat oven to 350°F.
Rub cut sides of garlic over one side of each bread slice; place bread on an ungreased baking sheet. Bake until lightly browned, flipping once, about 10 minutes.
Meanwhile, combine tomatoes, onion and oil in a bowl. Spoon tomato mixture evenly onto bread slices. Top each with a basil leaf and serve.
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