| Yield 1X: | 19.20 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Gluten, garlic | ||
| Portions: | 12.8 | ||||
| Shelf life: | 1 day | ||||
| Date: | 7.6.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Day-old rolls, cubed 1/2 inch | 1 | 2 | 3 | |||
| Extra virgin olive oil | 2.00 | 4.00 | 6.00 | |||
| Garlic, minced | 0.75 | 1.50 | 2.25 | |||
| Garlic powder | 0.13 | 0.25 | 0.38 | |||
| Kosher salt | 0.20 | 0.40 | 0.60 | |||
| Black pepper | 0.13 | 0.25 | 0.38 |
Carefully measure and prepare all ingredients. Transfer the cubed rolls to a suitable mixing bowl, then sprinkle the dry ingredients over the top. Toss well.
Drizzle the olive oil over the top, then toss to combine thoroughly. Transfer to a sheet pan, and bake at 350 F. until golden brown. Allow to cool completely, then crush lightly with the back of a sauté pan.
Transfer to an airtight container, label, date, initial, then cover tightly. Store at room temperature until needed.