1 cup warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast
3/4 cup cornmeal
1/4 cup olive or vegetable oil
1 teaspoon salt
1/2 teaspoon garlic powder
2 1/2 cups all-purpose flour (2 1/2 to 3 cups)
3 cups grated American cheese (3/4 pound)
1 4-ounce jar sliced pimientos, drained
1/2 cup chopped mild or hot green chilies, drained
2 tablespoons sliced green onion
Servings: 12
1. Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in cornmeal, oil, salt, garlic powder and 1 1/2 cups flour. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 20 minutes.
2. Roll and stretch dough to 11- × 16-inch rectangle. Place in greased 10- × 15-inch baking pan. Evenly sprinkle cheese, pimientos, chilies and green onion over dough.
3. Bake at 375ºF on lowest oven rack for 30 to 35 minutes or until done. Serve warm, cut into 12 squares.
Yield: 12 Squares
1 package Fleischmann's® Active Dry Yeast
3/4 cup cornmeal
1/4 cup olive or vegetable oil
1 teaspoon salt
1/2 teaspoon garlic powder
2 1/2 cups all-purpose flour (2 1/2 to 3 cups)
3 cups grated American cheese (3/4 pound)
1 4-ounce jar sliced pimientos, drained
1/2 cup chopped mild or hot green chilies, drained
2 tablespoons sliced green onion
Servings: 12
1. Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in cornmeal, oil, salt, garlic powder and 1 1/2 cups flour. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 20 minutes.
2. Roll and stretch dough to 11- × 16-inch rectangle. Place in greased 10- × 15-inch baking pan. Evenly sprinkle cheese, pimientos, chilies and green onion over dough.
3. Bake at 375ºF on lowest oven rack for 30 to 35 minutes or until done. Serve warm, cut into 12 squares.
Yield: 12 Squares
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