Sicilian Mushroom Flatbread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sicilian | Bake-off, Breads, Ethnic, Nw, Sun-dried | 8 | Servings |
INGREDIENTS
| 2 | t | Olive oil or oil |
| 1/3 | c | Onion, finely chopped |
| 2 | T | Finely chopped oil-packed |
| Sun-dried tomatoes | ||
| 1 | T | Fresh oregano, minced |
| <<<OR>>> | ||
| 1 | t | Dried oregano leaves |
| 2 | t | To 3 tsp fresh rosemary |
| Minced | ||
| <<<OR>>> | ||
| 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 |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 174
Calories From Fat: 65
Total Fat: 7.3g
Cholesterol: 2.8mg
Sodium: 347.4mg
Potassium: 181.2mg
Carbohydrates: 20g
Fiber: 2.3g
Sugar: 2.4g
Protein: 7.9g