2 POINTS
per serving

Ingredients:

1 package (1/4 ounce) active dry yeast 
3/4 cup warm water (105°F to 115°F) 
2-1/2 cups all-purpose flour 
1/2 cup (2 ounces) shredded part-skim mozzarella cheese 
1/4 cup (1 ounce) shredded Parmesan cheese 
1/4 cup chopped red bell pepper 
1 green onion with top, sliced 
1 medium clove garlic, minced 
1/2 teaspoon dried basil leaves 
1/2 teaspoon dried oregano leaves 
1/4 teaspoon salt 
1/4 teaspoon red pepper flakes (optional) 
1 tablespoon olive oil 


Instructions:

Preheat oven to 400°F. Spray 2 large nonstick baking sheets with nonstick cooking spray; set aside. 

Sprinkle yeast over warm water in small bowl; stir until yeast dissolves. Let stand 5 minutes or until bubbly. 

Meanwhile, place all remaining ingredients except oil in food processor; process a few seconds to combine. With food processor running, gradually add yeast mixture and oil. Process just until mixture forms a ball. (Add an additional 2 tablespoons flour if dough is too sticky.) 

Transfer dough to lightly floured surface; knead 1 minute. Let dough rest 5 minutes. Roll out dough with lightly floured rolling pin to form 14X8-inch rectangle; cut dough crosswise into 1/2-inch-wide strips. Twist dough strips; place on prepared baking sheets. 
Bake 14 to 16 minutes or until lightly browned. 

Yield: 14 servings
2 POINTS per serving

Nutritional Information:
Per Serving: Calories 112, Total Fat 2 g, Sat. Fat 1 g, Protein 4 g, Carbohydrates 18 g, Cholesterol 4 mg, Sodium 91 mg, Dietary Fiber 1 g