Name: Sicilian Mushroom Flatbread
Ingredients: 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; <<<OR>>>; 1 ts Dried oregano leaves; 2 ts To 3 tsp fresh rosemary; Minced; <<<OR>>>; 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

CATEGORY	CUISINE	TAG	YIELD
Dairy	Sicilian	Breads, Sun-dried, Ethnic, Nw, Bake-off	8	Servings

INGREDIENTS

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
		<<<OR>>>
1	ts	Dried oregano leaves
2	ts	To 3 tsp fresh rosemary
		Minced
		<<<OR>>>
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

INSTRUCTIONS

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,
1/2 fat Source: 36th Bake-Off Contest Cookbook, Pillsbury MM Format Norma
Wrenn NPXR56B
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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