Easy Feta & Rosemary Tomato Bread - Simple Recipe

INGREDIENTS

1 package (16 ounces) frozen bread dough, thawed 2 plum tomatoes, thinly sliced 1 cup (4 ounces) crumbled feta cheese 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

PREPARATION:

1. Coat 15x10x1-inch jelly-roll pan and hands with nonstick cooking spray. Fit dough into pan, pressing gently to edges. (If dough won't stretch to edges of pan, let rest 5 minutes.) Cover with plastic wrap; let stand in warm place about 30 minutes or until doubled in bulk.
2. Preheat oven to 375°F. Arrange tomatoes in single layer over dough. Sprinkle with cheese and rosemary. Bake 23 to 25 minutes or until bottom is crisp and top is well browned. To further brown top, place in broiler 1 to 2 minutes.

This recipe appears in: Yeast & Bread Machine NUTRITIONAL INFORMATION: Serving Size: 3x3-inch piece Fiber 1 g Carbohydrate 16 g Cholesterol 9 mg Saturated Fat 2 g Total Fat 4 g Calories from Fat 28 % Calories 112 Protein 5 g Sodium 280 mg DIETARY EXCHANGE: Meat 1/2 Starch 1 Fat 1/2