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Sicilian mushroom flatbread
SICILIAN MUSHROOM FLATBREAD
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Sun-Dried
Ethnic
Amount Measure Ingredient -- Preparation Method
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-----PILLSBURY 36TH BAKE-OFF-----
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
>>
1 t Dried oregano leaves
2 ts 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
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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| Free recipe:
Sicilian mushroom flatbread
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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