YIELD Makes 8 servings
INGREDIENTS
1‑1/2 cups all-purpose flour 1/4 cup grated Parmesan cheese 2 tablespoons yellow cornmeal 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup butter 2 eggs 1/2 cup whipping cream 3/4 teaspoon dried basil 3/4 teaspoon dried oregano leaves 1/8 teaspoon garlic powder Additional grated Parmesan cheese (optional)PREPARATION:
- Preheat oven to 425°F. Grease large baking sheet; set aside.
- Combine flour, 1/4 cup cheese, cornmeal, baking powder and salt in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
- Beat eggs in medium bowl. Add cream, basil, oregano and garlic powder; beat until well blended. Add cream mixture to flour mixture; stir until mixture forms soft dough that clings together and forms ball.
- Turn out dough onto well-floured surface. Knead dough gently 10 to 12 times. Place dough on prepared baking sheet. Roll or pat dough into 7-inch round, about 1 inch thick. Starting from center, score top of dough into 8 wedges with tip of sharp knife. (Do not cut completely through dough.) Sprinkle with additional cheese, if desired.
- Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool on baking sheet on wire rack 10 minutes. Serve warm.