Cooking Light APRIL 2013
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.
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