- 2 teaspoons [10 mL] olive oil
- 2 Italian tomatoes, seeded, diced
- 2 tablespoons [30 mL] freshly chopped basil
or
1 teaspoon [5 mL] dried basil
- 1/2 teaspoon [2.5 mL] fresly ground black pepper
- 2 cups [280 g] all-purpose flour
- 2 teaspoons [10 mL] baking powder
- 2 teaspoons [10 mL] salt
- 1 cup [250 mL] milk
- Vegetable coating spray
Variation:
- 1/4 cup [60 g] grated Parmesan cheese
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- Preheat oven to 425°F [220°C].
- Spray a cookie sheet with vegetable coating spray.
- Into a large non-stick pan, heat olive oil over medium-high heat.
- Add tomato dices; cook until soft, for about 5 minutes.
- Sprinkle with basil and freshly ground black pepper.
- Cool.
- Into a large bowl, well mix together flour, baking powder and salt.
- Pour in milk; add tomato mixture, stirring until light.
- Drop spoonfuls of dough onto prepared cookie sheet, 1 1/2 inches [4 cm] apart.
- Bake into preheated oven until rolls are golden brown, for about 10 minutes.
- Cool slightly onto cookie sheet.
- Serve warm.
Variation:
- Add grated Parmesan cheese to dough or sprinkle dough with grated Parmesan cheese before baking.
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