Sicilian mushroom flatbread

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


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

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