Sicilian Mushroom Flatbread

* Exported from MasterCook *

SICILIAN MUSHROOM FLATBREAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PILLSBURY 36TH BAKE-OFF-----
2 teaspoons Olive oil or oil
1/3 cup Onion -- finely chopped
2 tablespoons Finely chopped oil-packed
Sun-dried tomatoes
1 tablespoon Fresh oregano -- minced
<<<OR>>>
1 teaspoon Dried oregano leaves
2 teaspoons To 3 tsp fresh rosemary
Minced
<<<OR>>>
1 teaspoon Dried rosemary leaves
1 teaspoon Garlic -- minced
1 Jar Green Giant Sliced -- (4 1/2 ounces)
Mushrooms -- drained
1 Can Pillsbury Refrigerated -- (10 ounces)
All Ready Pizza Crust
1/4 cup 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


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