| 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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