1 pkg. (16 oz.) hot roll mix, such as Pillsbury’s
1 cup hot Water (120°-130°F)
4 Tbsp. Grapes & Olives On Tap Rosemary Olive Oil, divided
1 Egg
3 tsp. fresh Rosemary, chopped, divided
1 tsp. Black Pepper, freshly ground
¾ tsp. Kosher Salt
Preheat oven to 375°F.
Coat 13” x 9” baking pan with cooking spray. In large bowl,
combine roll mix (with yeast packet), water, 2 Tbsp.
Rosemary Olive Oil, egg and 1 tsp. rosemary.
Stir until dough pulls away from sides of bowl. On lightly floured surface,
knead dough until smooth and elastic, about 5 minutes.
Cover and let rest about 5 minutes.
Press dough into prepared baking pan.
Cover and let rise in warm place until doubled in bulk, 20-30 minutes.
Press indentations 1”-2” apart into dough, using index finger or the handle of a wooden spoon. Make sure not to press through to bottom of the pan.
Drizzle dough with remaining
Rosemary Olive Oil, allowing some to collect in indentations.
Sprinkle with black pepper and remaining rosemary.
Bake 15 minutes or until golden.
Cool on rack 5 minutes. Remove from pan,
cut into squares.
Serve warm or at room temperature.
