Ingredients

Canola oil for greasing pan
1 pkg (11 oz) refrigerated French bread dough (see Cook’s Tip)
2 tbsp (30 mL) butter
1 tsp (5 mL) Italian Seasoning Mix
2 garlic cloves

Directions

Preheat oven to 375˚F (190˚C). Using Chef’s Silicone Basting Brush, brush bottom of Small Rectangular Baker with oil.
Cut dough crosswise into 4 equal logs. Place logs in baker. Using Professional Shears, cut each log crosswise to make 3 pieces, then cut lengthwise to make 6 small (about ½ in./1-cm) squares. (There will be 24 total squares.) Using fingers, gently open squares to slightly separate dough.
Place butter and seasoning mix in (1-cup/250-mL) Prep Bowl. Press in garlic with Garlic Press. Microwave, uncovered, on HIGH 30-45 seconds; stir. Drizzle evenly over dough.
Bake, uncovered, 22-25 minutes or until deep golden brown. Cool 5 minutes.

Yield:

6 servings of 4 pieces

Nutrients per serving:

U.S. Nutrients per serving (4 pieces): Calories 160, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 10 mg, Sodium 330 mg, Carbohydrate 24 g, Fiber 1 g, Protein 4 g

Cook's Tips:

1 pkg (7.5 oz/212 g) buttermilk biscuits can be substituted for the refrigerated French bread dough. Cut each biscuit in half with Professional Shears. Arrange in baker (in 5 rows of 4). Proceed as recipe directs.