Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Olive oil or oil |
| ⅓ cup | Onion; finely chopped |
| 2 tablespoons | Finely chopped oil-packed |
| \N \N | Sun-dried tomatoes |
| 1 tablespoon | Fresh oregano; minced |
| \N \N | <<<OR>>> |
| 1 teaspoon | Dried oregano leaves |
| 2 teaspoons | To 3 tsp fresh rosemary |
| \N \N | Minced |
| \N \N | <<<OR>>> |
| 1 teaspoon | Dried rosemary leaves |
| 1 teaspoon | Garlic; minced |
| 4½ ounce | Jar Green Giant Sliced |
| \N \N | Mushrooms; drained |
| 10 ounces | Can Pillsbury Refrigerated |
| \N \N | All Ready Pizza Crust |
| ¼ cup | Grated Parmesan cheese |
PILLSBURY 36TH BAKE-OFF
Heat oven to 425 degrees. Grease 15x10x1-inch baking pan or large cookie sheet. Heat oil in small skillet over medium heat. Add onion, tomatoes, oregano, rosemary and garlic; cook and stir 4 minutes or until onion is tender. Stir in mushrooms. Remove from heat. Unroll dough and place in greased pan; starting at center, press out with hands to 12x9-inch rectangle. Spread onion mixture evenly over dough.
Sprinkle with cheese. Bake at 425 degrees for 12 to 14 minutes or until edges of crust are golden brown. Cut into 8 or 16 rectangles.
8 servings; 16 appetizers. Nutrition Information per Serving: 1/8th of Recipe Calories 120, Protein 5 g, Carbohydrate 18 g, Dietary Fiber 1 g, Fat 3 g (Poly 1 g, Sat 1 g), Cholesterol 2 mg, Potassium 70 mg Dietary Exchanges: 1 starch, 1 vegetable, ½ fat Source: 36th Bake-Off Contest Cookbook, Pillsbury