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Rosemary Bell Pepper Bread

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Pillsbury Kitchens
Updated May 7, 2010
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This quick bread cousin of Italian focaccia is deliciously flavored with bits of bell pepper and aromatic rosemary.

Rosemary Bell Pepper Bread

  • Prep Time 10 min
  • Total 35 min
  • Ingredients 10
  • Servings 12
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Ingredients

  • 1 3/4 cups All Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons margarine or butter
  • 2/3 cup skim milk
  • 1/2 cup chopped red, yellow or green bell pepper
  • 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary leaves, crushed
  • 1 egg or 2 egg whites
  • 2 tablespoons grated Parmesan cheese

Instructions

  • Step 
    1
    Heat oven to 400°F. Spray 8 or 9-inch round cake pan with nonstick cooking spray.
  • Step 
    2
    Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, baking powder, baking soda and salt; mix well.
  • Step 
    3
    With pastry blender or fork, cut in margarine until well mixed. Stir in milk, bell pepper, rosemary and egg until soft dough forms. Spread dough evenly in spray-coated pan. Sprinkle with Parmesan cheese.
  • Step 
    4
    Bake at 400°F. for 16 to 22 minutes or until center is firm to the touch and cheese is golden brown. Cut into wedges. Serve warm or cool.

Nutrition

100 Calories
3g Total Fat
3g Protein
15g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 serving
Calories
100
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
20mg
7%
Sodium
210mg
9%
Total Carbohydrate
15g
5%
Dietary Fiber
1g
4%
Sugars
1g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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