Italian Bread Wedges Recipes

CHEESY ITALIAN BREAD WEDGES

Steps:

• Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• Combine yeast mixture with vegetable oil, salt, and half the flour in a large mixing bowl; stir mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about at least 2 hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Place risen dough into an 8x8-inch square baking pan. Cover the top of the dough with Italian salad dressing mix and sprinkle loaf with oregano, black pepper, and red pepper flakes.
• Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, about 30 minutes. About 5 minutes before bread is finished baking, sprinkle the loaf with Colby-Monterey Jack cheese; bake until cheese has melted. Cut into wedges and serve warm.

ITALIAN BREAD WEDGES

Steps:

• In medium bowl, mix water, oil, sugar, salt, flour and yeast.
• Let rise 30 minutes.
• Spread dough on greased cookie sheet.
• In small bowl, mix italian dressing with pepper, oregano, garlic and thyme.
• Spread this mix on top of dough.
• Sprinkle cheeses on top and bake at 400 degrees for 15-20 minutes.

EASY GARLIC AND ONION BREAD WEDGES

Steps:

• Preheat oven to 450°F. Brush pizza crust lightly with olive oil. Combine remaining ingredients in small bowl. Season to taste with salt and pepper. Spread mayonnaise mixture evenly over crust. Bake until crust is crisp and topping heated through, about 10 minutes.

ITALIAN BREAD WEDGES

Steps:

• In a mixing bowl, dissolve yeast in 1/4 cup warm water. Add sugar; let stand for 5 minutes. Add the oil, salt, remaining water and 2 cups of flour; beat until smooth. stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
• Punch dough down. Turn onto a lightly floured surface. Pat dough flat. Let rest for 5 minutes. Press into a greased 14-in. pizza pan. Spread with salad dressing. Combine the garlic powder, oregano, thyme and pepper; sprinkle over dough. Top with cheeses. Bake at 450 degrees F for 15-20 minutes or until golden brown. Serve warm.

BRUSCHETTA PITA WEDGES

Steps:

• Heat oven to 400°F. On large cookie sheet, place pita breads. Bake 6 to 8 minutes or until slightly crisp.
• In medium bowl, mix vinaigrette, basil, tomatoes and garlic.
• Spread half of the hummus over each pita bread. Spoon tomato mixture over hummus. Sprinkle with cheeses.
• Bake 5 to 6 minutes or until tomato mixture is hot. Cut each pita bread into 6 wedges.

ITALIAN WEDGIE SANDWICHES

Steps:

• Make the Bread:.
• Separate the Pizza Doug in half. Roll out as if you were making a regular pizza crust. Drizzle each round with Olive oil, salt, black Pepper, garlic, and Parm cheese. Bake according to manufacturers directions.
• Make the Dressing:.
• Whisk together all ingredients until well incorporated.
• Make the Sandwich:.
• Take one of the pizza crusts, seasoned side down, and drizzle 1/2 of the dressing on the bread. Layer the meat, cheese, and vegetables. Pour remaining dressing on top. Top the giant sandwich with the second pizza crust. Press.
• Cut the Giant Pizza shaped sandwich into 8 wedges. Bake the wedges in oven or toaster oven at 350 for a few minutes to allow cheese to melt.
• Serve and be happy!

SICILIAN OVERSTUFFED SANDWICH WEDGES

Steps:

• Cut loaf of bread in half; hollow out top and bottom, leaving a 3/4-in. shell (discard removed bread or save for another use). , In a small bowl, combine the olives, parsley, oil, oregano, vinegar, garlic, pepper and pepper flakes. Spoon half into bread shell. Layer with pepperoncini, salami, cheese, roasted peppers, pepperoni and remaining olive mixture. Replace bread top. , Wrap in plastic; refrigerate for 2-3 hours or overnight. Cut into eight wedges.