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Prep Time: 9 Minutes Cook Time: 50 Minutes |
Ready In: 59 Minutes Servings: 16 |
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Use this bread to make delicious cheese toast to accompany soup or salad. Or cut leftover slices into cubes and toast them to make salad croutons. Ingredients:
3 3/4 cups low-fat baking mix (such as bisquick heart smart) |
1 cup (4 ounces) part-skim shredded mozzarella cheese |
1 teaspoon dried italian seasoning |
15 slices turkey pepperoni, quartered |
1 1/2 cups 1% low-fat milk |
1/4 cup egg substitute |
2 tablespoons light stick butter, melted |
1/3 cup sun-dried tomato pesto (such as classico) |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix and next 3 ingredients in a large bowl. Add milk, egg substitute, and butter, stirring just until moist. Add pesto; gently swirl into batter (do not completely combine). Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray.
3. Bake at 350° for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan; cool completely on a wire rack.
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