Our Chebe Oven-Ready Frozen Dough is now available on the West Coast through United Natural Foods International! If your local retailer doesn't carry our frozen products, ask them to contact UNFI.

The recipe for the Brown Sugar Sticky Buns in the December Webletter was originally submitted by Amy McGovern and Gaye McGovern. We thank them for developing the recipe using Chebe mixes and apologize for not posting their names along with the recipe.

These are great for travel, snacks, and school lunches. They will keep for several weeks in an airtight container.

Ingredients
1 package of Chebe Mix (Original, All-Purpose, Garlic-Onion, Pizza, or Focaccia)
Shredded Cheddar Cheese
Savory Seeds (see below)
Egg Whites (beaten)
Kosher Salt

Directions
1) Follow package directions, using 1/2 cup sharp cheddar cheese.

2) Divide dough into 4 parts and roll each section very thin (about 1/16 inch, or the thickness of a crepe) between two sheets of plastic wrap or waxed paper.

3) Remove top sheet of plastic wrap and flip dough onto a cookie sheet, then remove the second sheet of wrap.

4) Brush with slightly beaten egg white and sprinkle with mixture of savory seeds, such as poppy, sesame, fennel, caraway, along with a bit of kosher salt. (King Arthur Bakery has a ready-made seed mix called "Five-Seed Mix"). Gently pat seeds onto dough surface.

5) Using a pizza wheel or knife, slice sheet of dough into squares or longer strips about 1 inch wide (for lavish-style crackers).

6) Bake about 15-20 minutes at 375, or until lightly browned and crispy.