Title: Sicilian Mushroom Flatbread
Categories: Bread Pickle Ethnic
Yield: 8 Servings
| PILLSBURY 36TH BAKE-OFF |
| 2 | ts | Olive oil or oil |
| 1/3 | c | Onion; finely chopped |
| 2 | tb | Finely chopped oil-packed |
| | | Sun-dried tomatoes |
| 1 | tb | Fresh oregano; minced |
| | | <<>> |
| 1 | ts | Dried oregano leaves |
| 2 | ts | To 3 tsp fresh rosemary |
| | | Minced |
| | | <<>> |
| 1 | ts | Dried rosemary leaves |
| 1 | ts | Garlic; minced |
| 4 1/2 | oz | Jar Green Giant Sliced |
| | | Mushrooms; drained |
| 10 | oz | Can Pillsbury Refrigerated |
| | | All Ready Pizza Crust |
| 1/4 | c | 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,
1/2 fat Source: 36th Bake-Off Contest Cookbook, Pillsbury MM Format Norma
Wrenn NPXR56B