Sicilian Mushroom Flatbread
Sicilian Mushroom Flatbread ingredients
- ---PILLSBURY 36TH BAKE-OFF---
- 2 t olive oil or oil
- 1⁄3 c Onions, finely chopped
- 2 T Finely chopped oil-packed Sun-dried tomatoes
- 1 T Fresh oregano; minced
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- 1 t Dried oregano leaves
- 2 t To 3 tsp fresh rosemary Minced
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- 1 t Dried rosemary leaves
- 1 t 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
Cooking Sicilian Mushroom Flatbread
1. Heat oven to 425 degrees.
2. Greasei 15x10x1-inch baking pan or large cookie sheet.
3. Heat oil in small skillet over medium heat.
4. Add onion, tomatoes, oregano, rosemary and garlic; cook and stir 4 minutes or until onion is tender.
5. Stiri in mushrooms.
6. Remove from heat.
7. Unroll dough and place in greased pan; starting at center, press out with hands to 12x9-inch rectangle.
8. Spread onion mixture evenly over dough.
9. Sprinkle with cheese.
10. Bakei at 425 degrees for 12 to 14 minutes or until edges of crust are golden brown.
11. Cut into 8 or 16 rectangles.
12. 8 servings; 16 appetizers.
13. 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.
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