Mini bread bowls

Combine in a small bowl ½ cup warm water, dry yeast and the brown sugar, and mix well. Leave it to get frothy, about 5 minutes. In a large bowl, combine garlic powder, crushed oregano,

TC-Bread mix, 1 Tbsp olive oil, tomato sauce and frothy yeast mixture. Adding more warm water, beat with a wooden spoon or dough hook until mixture forms uniform sticky dough. Transfer to a greased bowl and let the dough rise for 20 minutes.

 When the dough has risen once for 20 minutes, gather the dough and knead for a minute to get rid of the air. Divide the dough into 25 balls (the size of a small lime) and shape them into mini rolls. Leave them to rise for approximately 20 - 30 minutes or until well risen to double the size.  Bake them in a preheated oven at 400 deg F for 8 minutes. Make a dimple in the center of the rolls by slitting the top open and add 1/2 teaspoon of filling of your choice (filling suggestions below). Re-bake the rolls in the oven for 3-5 more minutes until the filling is heated through and the rolls are turned golden brown.

FILLING: Your favorite pizza topping veggies with tomato sauce.

NUTRIENT INFORMATION FOR THE DOUGH ONLY:

                   KCAL   PROTgm       PHEmg   METmg    LEUmg

Per Recipe     1722         4.06            182              70          350

Nutrient information roll varies according to how many rolls are made from the dough.