Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
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  • 5 star values: 0

If you have leftover pizza or bread dough, put it to delicious use.

Vanessa T. Pruett
Recipe by Cooking Light April 2013

Gallery

Brian Woodcock; Styling: Telia Johnson

Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

116 calories; fat 4.3g; saturated fat 1.2g; sodium 198mg.
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