In A Small Bowl, Combine Sour Cream, Parsley, Sugar, Onion Powder, Garlic Salt And Pepper. Cover And Refrigerate. Flatten Bread With A Rolling Pin. Press Over An Inverted Greased 10-Oz. Custard Cup. Top With Another 10-Oz. Custard Cup. Place On An Ungreased Baking Sheet. Bake At 350