Pizzetta Triangles

Convenient French bread dough is transformed into Italian-style flatbread perfect for savory spreads and dips.


  • 1 tbsp (15 mL) yellow cornmeal
  • 1 pkg (11 oz/283 g) refrigerated French bread dough
  • 1 tbsp (15 mL) olive oil
  • 1 tsp (5 mL) Italian Seasoning Mix
  • 1/4 cup (1 oz/30 g) grated fresh Romano cheese (50 mL)


  1. Preheat oven to 400°F. Sprinkle Rectangle Stone evenly with cornmeal. Unroll dough and form into a rectangle 1 inch from edge of baking stone. Brush evenly with oil using Chef's Silicone Basting Brush and sprinkle with seasoning mix. Grate cheese over dough using Rotary Grater. Using Pizza Cutter, cut dough into 12 squares; cut squares diagonally in half. Bake 14-16 minutes or until golden brown.


  • 12  servings of 2 

Nutrients per serving:

U.S. Nutrients per serving: Calories 90, Total Fat 2.5 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 12 g, Protein 3 g, Sodium 210 mg, Fiber 0 g

Cook's Tips:

Italian seasoning can be substituted for the Italian Seasoning Mix, if desired.

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