Ready made crescent rolls are the magic ingredient in this Easy Italian Bread.
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Holly Clegg’s newest cookbook is filled with simple recipes to expand your knowledge and creativity in the kitchen. Her first chapter, Cooking Basics, offers everything from setting the table to stocking your kitchen with the right cookware, gadgets and pantry staples. The book offers helpful substitutions, recipe equivalents and even an herb dictionary to make you a better informed cook.
Each one of Holly’s one hundred and fifty recipes have complete nutritional information and “terrific tips” so you can eat healthy, save time, make variations and build cooking confidence.
Holly’s Ready Made Menus make it easy to plan ahead for all occasions: from Date Night’s Chicken Marsala and Almost Better than Sex Cake to Louisiana Lagniappe featuring Crabcakes, Red Beans and Rice and Cream Cheese Bread Pudding. (Doesn’t that sound amazing?!)
We ALL want homemade dinners in less time with less work.
Holly’s clever short cuts make it possible.
Start with Rotisserie Chicken to make Chicken Lasagna or use your crockpot more often to make tomorrow’s Breakfast Casserole or Fudgy Brownies.
The Sweet Temptations chapter offers no cook options like Strawberry Cheesecake Parfaits and Chocolate Decadence-a sweet n salty chocolate bark; proving that you really can make fancy desserts fast.
One of my favorite Kitchen 101 recipes is this incredibly Easy Italian Bread!
Grab a bundt or cake pan, some butter (or margarine) and Italian herbs and you’ve got the makings for fancy “homemade” bread- perfect for game day, Valentine’s dinner or anything else you have in mind!
Reduced fat (or regular) crescent rolls, butter and Italian spices are all you need to make this incredible pull apart bread.
For best results, allow the unbaked bread to rest at room temperature for an hour before baking. This allows the dough to relax and puff up for a tall, but light and airy loaf.
Dig in to Easy Italian Bread, an elegant addition to your next appetizer, cheese plate, lunch or dinner.
Be sure to leave a comment below to enter the giveaway for the Kitchen 101 cookbook!
Serving size: 2 oz
Fat: 9 gm
- 3 tablespoons butter or Earth balance buttery spread
- 3 (8 oz) cans reduced-fat crescent rolls
- 1 tablespoon dried Italian blend or your favorite dried herb blend seasoning
- Basil and Italian parsley leaves, chopped, for garnish (optional)
- Before baking: Preheat oven to 375. Pour melted butter into the bottom of a non stick Bundt or 9 inch round cake pan.
- Assemble: Open one can at a time and unroll the crescent dough into four long rectangles (each rectangle will consist of two triangular pieces). Roll up each rectangle lengthwise like a cigar. One by one, layer each "cigar" on top of the butter, sprinkling seasoning between each layer. Layers will overlap and do not need to stack up perfectly.
- Rest: Cover uncooked bread with a dish towel and place in a warm spot ( at room temperature) for an hour. This helps the dough relax and make a taller, puffier bread.
- Bake: Place in the middle of the oven for 20-23 minutes, until top is a deep, golden brown. Remove and invert right away onto a serving plate.
- Make ahead tip: Prepare but do not bake bread. Cover with plastic wrap and refrigerate up to a day ahead. Allow to come to room temperature before baking.
- Garnish with fresh chopped basil and Italian parsley and serve with dips and cheese or your favorite meal.
Nutritional Information from Kitchen 101