SANDWICH ROUNDS

These resemble chalupa, Boboli pizza crust, or no-pocket bread-pitas.

1 (13 3/4 ounce) hot roll mix
1 cup warm water (110 to 115 degrees F)

In large mixing bowl stir yeast from roll mix and the water till dissolved. Stir in flour from roll mix. Turn out onto floured surface; knead 1 to 2 minutes. Cover; let rest 15 minutes.

Preheat oven to 450 degrees F.

Divide the dough into 8 portions. With lightly floured hands, roll each portion of dough into a smooth ball. Cover; let rest 10 minutes.

On floured surface use fingers to gently flatten one ball of dough without creasing dough; lightly roll dough into a 7-inch round, turning dough over once. Do not stretch or crease dough. Place on baking sheet. Repeat with another piece of dough.

Bake, 2 at a time, in a 450 degree F oven 4 minutes or till softly set. Turn over; bake 3 to 4 minutes more. Place in food-grade paper bag at once to soften. Repeat with remaining dough, preparing two rounds at a time.

TO FREEZE:
Wrap individually in moisture and vapor-proof wrap; label and freeze. To use, let thaw 1 hour.

Source: Better Homes and Gardens; May 1983
Makes 8 pieces