Pillsbury® breadsticks make a tasty fast track to Indian naan. A spiced soup partner gets its quick start from convenient Progresso®.
Bake-Off® Contest 45, 2012
Keith Henn
Brightwaters, New York
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4
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tablespoons butter
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1
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teaspoon Crisco® Pure Olive Oil
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1
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medium onion, finely chopped (1/2 cup)
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1
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medium Granny Smith apple, diced (1 1/4 cups)
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4
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teaspoons curry powder
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1
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teaspoon ground cinnamon
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1/2
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teaspoon thyme leaves
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1/2
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teaspoon turmeric
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1/4
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teaspoon celery salt
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2
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cans (19 oz each) Progresso™ Traditional chicken rice and vegetable soup
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1
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teaspoon honey
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1/2
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cup shredded Monterey Jack cheese (2 oz)
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1
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teaspoon ground cumin
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1/4
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teaspoon salt
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1/4
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teaspoon ground black pepper
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1
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can Pillsbury™ refrigerated original breadsticks
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1/2
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cup half-and-half
Steps
-
1
Heat oven to 350°F. Lightly spray cookie sheet with Crisco® Original No-Stick Cooking Spray. In 3-quart saucepan, cook and stir 2 tablespoons of the butter, olive oil and onion over medium heat until onion is softened, about 3 minutes. Remove half of the onion with slotted spoon to small bowl; set aside to cool. To remaining onion in pan, stir in apple; cook an additional 3 minutes. Stir in curry powder, cinnamon, thyme, turmeric and celery salt; cook an additional minute, stirring constantly. Stir in soup and honey; bring to a boil. Reduce heat to low; simmer 10 minutes. Remove from heat.
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2
Meanwhile, to remaining onion, stir in cheese, cumin, salt and pepper; mix well. Remove dough from can; cut into 4 pieces. To make naan, roll each piece of dough into a ball. Flatten each ball slightly. Place 2 tablespoons of cheese mixture in center of each piece of dough; press into dough. Wrap dough around cheese and pinch dough to seal.
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3
On lightly floured work surface, roll each filled ball into 5-inch round. Place on cookie sheet. In small microwavable bowl, place remaining 2 tablespoons butter. Microwave on High 15 to 20 seconds or until melted. Brush both sides of rounds generously with butter.
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4
Bake 14 to 20 minutes or until bottoms are golden brown.
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5
Stir half-and-half into soup; heat an additional 2 minutes. Serve soup with warm naan.
-
1
Heat oven to 350°F. Lightly spray cookie sheet with Crisco® Original No-Stick Cooking Spray. In 3-quart saucepan, cook and stir 2 tablespoons of the butter, olive oil and onion over medium heat until onion is softened, about 3 minutes. Remove half of the onion with slotted spoon to small bowl; set aside to cool. To remaining onion in pan, stir in apple; cook an additional 3 minutes. Stir in curry powder, cinnamon, thyme, turmeric and celery salt; cook an additional minute, stirring constantly. Stir in soup and honey; bring to a boil. Reduce heat to low; simmer 10 minutes. Remove from heat.
-
2
Meanwhile, to remaining onion, stir in cheese, cumin, salt and pepper; mix well. Remove dough from can; cut into 4 pieces. To make naan, roll each piece of dough into a ball. Flatten each ball slightly. Place 2 tablespoons of cheese mixture in center of each piece of dough; press into dough. Wrap dough around cheese and pinch dough to seal.
-
3
On lightly floured work surface, roll each filled ball into 5-inch round. Place on cookie sheet. In small microwavable bowl, place remaining 2 tablespoons butter. Microwave on High 15 to 20 seconds or until melted. Brush both sides of rounds generously with butter.
-
4
Bake 14 to 20 minutes or until bottoms are golden brown.
-
5
Stir half-and-half into soup; heat an additional 2 minutes. Serve soup with warm naan.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 590
- Calories from Fat
- 240
% Daily Value
- Total Fat
- 27g
- 41%
-
- Saturated Fat
- 15g
- 76%
- Trans Fat
- 1/2g
- Cholesterol
- 70mg
- 24%
- Sodium
- 1680mg
- 70%
- Total Carbohydrate
- 70g
- 23%
-
- Dietary Fiber
- 4g
- 16%
- Sugars
- 14g
- Protein
- 17g
- Vitamin A
- 35%
- 35%
- Vitamin C
- 4%
- 4%
- Calcium
- 20%
- 20%
- Iron
- 20%
- 20%
Exchanges:
3 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 1/2 High-Fat Meat; 4 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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