Swiss and Caraway Flatbreads Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 32
- 1 teaspoon worcestershire sauce
- 1 tablespoon dijon mustard
- 1/4 cup butter melted
- 2 teaspoons caraway seeds
- 1 tablespoon dried minced onion
- 1/4 cup canola oil
- 2 cups (8 ounces) shredded swiss cheese
- 2 loaves (1 pound each) frozen bread dough thawed
- 1 tablespoon dry sherry optional
- Carbohydrate 0.249653815766208 g
- Cholesterol 3.81289062985835 mg
- Fat 3.21356802250226 g
- Fiber 0.0363444249226705 g
- Protein 0.0578934798860797 g
- Saturated Fat 1.04150272032427 g
- Serving Size 1 1 serving (5g)
- Sodium 17.3974362468258 mg
- Sugar 0.213309390843537 g
- Trans Fat 0.124412332304952 g
- Calories 30 calories
Directions On a lightly floured surface, roll each portion of dough into a 15x10-in. rectangle. Transfer to two greased 15x10x1-in. baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 425degrees. Using fingertips, press several dimples into dough. In a small bowl, whisk melted butter, oil, onion, mustard, caraway seeds, Worcestershire sauce and, if desired, sherry until blended; brush over dough. Sprinkle with cheese. Bake 10-15 minutes or until golden brown. Serve warm. Freeze option: Cut cooled flatbreads into pieces. Freeze in resealable plastic freezer bags. To use, reheat flatbreads on an ungreased baking sheet in a preheated 425° oven until heated through. Yield: 2 loaves (16 pieces each). Originally published as Swiss & Caraway Flatbreads in Simple & Delicious October/November 2013, p40 Nutritional Facts 1 piece (calculated without sherry) equals 134 calories, 6 g fat (2 g saturated fat), 10 mg cholesterol, 199 mg sodium, 14 g carbohydrate, 1 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend
