RECIPES Baking is easy with little time invested

By JOY E. ZACHARIA
SOUTHERN LIVING
Most folks are too busy for from-scratch baking, especially on weeknights. The next best thing is enjoying just-baked flavor without dusting up the kitchen.
We used frozen bread dough, refrigerated canned biscuits and refrigerated pizza dough to serve as blueprints for fast, simple, seasoned breads. So turn on the oven, but leave the kneading for leisurely weekends.
ITALIAN HERB BREADSTICKS
Serve with soups, salads or spaghetti.
4 tablespoons grated Parmesan cheese
21/2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 pound frozen bread dough, thawed
2 tablespoons melted butter or margarine
1 tablespoon kosher salt (see note)
Combine first 3 ingredients.
Cut dough into 24 pieces. Roll each piece into a 12-inch rope. Sprinkle evenly with Parmesan mixture.
Place ropes, 1 inch apart, on lightly greased baking sheets. Cover with plastic wrap and let rise at room temperature for 20 minutes.
Bake at 350 degrees for 15 minutes or until golden. Brush breadsticks with melted butter and sprinkle with kosher salt. Cool on wire racks for 10 minutes.
Makes 24 servings.
--Charlotte Bryant, Greensburg, Ky.
Note: Kosher salt has a coarser texture than regular iodized salt. It can be found near other salts in the supermarket; 11/2 teaspoons iodized salt may be substituted.
PIZZA BREAD ROLLUPS
Cooking the pepperoni between layers of paper towels helps avoid a greasy mess.
1 (3.5-ounce) package sliced turkey pepperoni
1 (10-ounce) package refrigerated pizza dough
1 large egg, lightly beaten and divided
1 cup (4 ounces) shredded sharp Cheddar cheese
1 teaspoon Italian seasoning
Pasta sauce (optional)
Cook pepperoni slices between layers of paper towels in microwave at HIGH for 1 minute.
Unroll dough onto a jellyroll pan to 1/4-inch thickness. Brush lightly with egg. Sprinkle with cheese and pepperoni. Roll up, jellyroll fashion.
Place dough on a lightly greased baking sheet. Curl dough into a circle, pinching edges together to seal. Brush with egg and sprinkle with Italian seasoning.
Bake at 375 degrees for 30 to 35 minutes or until golden. Cut into 2-inch-thick slices, and, if desired, serve with warm pasta sauce.
Makes four to six servings.
--Margaret L. Harper, Ottawa, Ontario, Canada