2 tablespoons olive oil (not extra virgin, I used one for making salad dressing)
2 tablespoons butter
onion powder
garlic powder
dried basil
dried oregano
pinch salt

This is not really a recipe, more a process!

March 2010 - I had some whole wheat deli rolls leftover that were very stale, but rather than throw them away, I decided to try to make croutons. I sort of eyeballed everything, and I used my toaster oven. The first batch came out well, so I ended up making two more batches in my toaster oven - next time, just use a large cookie sheet and regular oven.

I melted 2 tablespoons butter and mixed with 2 T olive oil. Added granulated garlic powder, onion powder, dried basil, dried oregano, and a pinch of salt. I cut the deli rolls into small cubes, and then tossed them in the butter/seasoning mixture. I laid them out on a foil lined/sprayed baking sheet, making sure to separate each one (not touching). In my toaster oven, I did each batch on 300º convection for 9 minutes or less (each batch took less time as the oven heated). I took them out half-way through and flipped each one over, so they would brown evenly on both sides.

They don't keep a long time, but ours kept for a few days in a pyrex container, at room temperature. They taste very good, good for snacks and great in salads!