1 package (1\/4 oz.) active dry yeast
\n3\/4 C. warm water (105\u00b0F to 115\u00b0F)
\n2-1\/2 C. all-purpose flour
\n1\/2 C. (2 oz.) shredded part-skim mozzarella cheese
\n1\/4 C. (1 oz.) shredded Parmesan cheese
\n1\/4 C. chopped red bell pepper
\n1 green onion with top, sliced
\n1 medium clove garlic, minced
\n1\/2 tsp. dried basil leaves
\n1\/2 tsp. dried oregano leaves
\n1\/4 tsp. salt
\n1\/4 tsp. red pepper flakes (optional)
\n1 T. olive oil<\/p>\n
Preheat oven to 400\u00b0F. Spray 2 large nonstick baking sheets with nonstick cooking spray; set aside. Sprinkle yeast over warm water in small bowl; stir until yeast dissolves. Let stand 5 minutes or until bubbly. Meanwhile, place all remaining ingredients except oil in food processor; process a few seconds to combine. With food processor running, gradually add yeast mixture and oil. Process just until mixture forms a ball. (Add an additional 2 T. flour if dough is too sticky.) Transfer dough to lightly floured surface; knead 1 minute. Let dough rest 5 minutes. Roll out dough with lightly floured rolling pin to form 14X8-inch rectangle; cut dough crosswise into 1\/2-inch-wide strips. Twist dough strips; place on prepared baking sheets. Bake 14 to 16 minutes or until lightly browned.<\/p>\n
Yield: 14 servings
\nCalories 112
\nFat: 2g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 package (1\/4 oz.) active dry yeast 3\/4 C. warm water (105\u00b0F to 115\u00b0F) 2-1\/2 C. all-purpose flour 1\/2 C. (2 oz.) shredded part-skim mozzarella cheese 1\/4 C. (1 oz.) shredded Parmesan cheese 1\/4 C. chopped red bell pepper 1 green onion with top, sliced 1 medium clove garlic, minced 1\/2 tsp. dried basil leaves 1\/2 tsp. dried oregano leaves 1\/4 tsp. salt 1\/4 tsp. red pepper flakes (optional) 1 T. olive oil Preheat oven to 400\u00b0F. Spray 2 large…<\/p>\n