Pizza Bread

Use this bread to make delicious cheese toast to accompany soup or salad. Or cut leftover slices into cubes and toast them to make salad croutons.

Yield: 16 servings (serving size: 1 slice)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 48 Minutes

Nutritional Information

Amount per serving
  • Calories: 147
  • Calories from fat: 28%
  • Fat: 4.5g
  • Saturated fat: 1.4g
  • Protein: 5.7g
  • Carbohydrate: 21.4g
  • Fiber: 0.4g
  • Cholesterol: 9mg
  • Iron: 1.3mg
  • Sodium: 452mg
  • Calcium: 182mg

Ingredients

  • 3 3/4 cups low-fat baking mix (such as Bisquick Heart Smart)
  • 1 cup (4 ounces) part-skim shredded mozzarella cheese
  • 1 teaspoon dried Italian seasoning
  • 15 slices turkey pepperoni, quartered
  • 1 1/2 cups 1% low-fat milk
  • 1/4 cup egg substitute
  • 2 tablespoons light stick butter, melted
  • 1/3 cup sun-dried tomato pesto (such as Classico)
  • Cooking spray

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix and next 3 ingredients in a large bowl. Add milk, egg substitute, and butter, stirring just until moist. Add pesto; gently swirl into batter (do not completely combine). Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray.
  3. 3. Bake at 350° for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan; cool completely on a wire rack.
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