Photo: Brian Woodcock; Styling: Telia Johnson
If you have leftover pizza or bread dough, put it to delicious use.
Fat 4.3 g
Satfat 1.2 g
Sodium 198 mg
4 ounces pizza or bread dough
2 teaspoons olive oil
2 garlic cloves, crushed
1/4 cup grated Parmigiano-Reggiano cheese
1/4 teaspoon black pepper
Roll dough into an 8 x 4-inch rectangle. Cook olive oil and garlic in a skillet over low heat for 5 minutes. Discard garlic. Brush oil over dough; sprinkle with Parmigiano-Reggiano cheese and pepper. Cut dough into 4 (4 x 2-inch) rectangles. Arrange on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes.