In-A-Pinch Garlic Bread
"I had returned to New York from California this New Year to an empty kitchen and a snowstorm. Unable to get any groceries immediately, I had to make do with what I had on hand. I found some hero rolls that I had purchased just before I left on my trip, and decided to make garlic bread, even though I had no butter or fresh garlic. The result was actually really tasty!"
photo by Debbwl
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 3 (2 1/3 ounce) split hoagie rolls (day-old or stale)
- 1⁄2 cup margarine
- 1 tablespoon garlic powder
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon italian seasoning
- paprika
directions
- Preheat broiler. Line cookie sheet with foil and spray with non-stick cooking spray. Lay split rolls on cookie sheet for 6 pieces of bread.
- Melt margarine in microwave for 1 minute on HIGH; remove from microwave and stir in garlic powder, cayenne, and Italian seasoning.
- With pastry brush, brush on seasoned margarine evenly, coating each piece well. Sprinkle with paprika.
- Broil until well browned and bubbling, approximately 5 minutes, or to you liking. Serve.
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Reviews
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What terrific last minute garlic bread that is not only perfect of two but if you do have leftovers they make very tasty sandwiches and crotons alike. I did not use the paprika as I just forgot it (oops, sorry). Thanks for the post. -
I used butter instead of margarine. And I didn't use paprika on top. 5 minutes at broil was too much. Most of them were burned. But I was able to save 2 half of bread. Very good when we want something easy and quick without chopping garlic. Thanks Jackie :) Made for 123 hit wonders -
Great! This was really simple and tasty. Since I often times have hoagie rolls in the freezer, this makes a nice quick bread for 1-2 servings. Thanks JackieOhNo! for a nice keeper. Made for Newest Zaar Tag.
Tweaks
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I used butter instead of margarine. And I didn't use paprika on top. 5 minutes at broil was too much. Most of them were burned. But I was able to save 2 half of bread. Very good when we want something easy and quick without chopping garlic. Thanks Jackie :) Made for 123 hit wonders
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
