Recipe - Sicilian Mushroom Flatbread

PILLSBURY 36TH BAKEOFF
2 teaspoon Olive oil or oil
1/3 cup Onion; finely chopped
2 tablespoon Finely chopped oilpacked
Sundried tomatoes
1 tablespoon Fresh oregano; minced
OR
1 teaspoon Dried oregano leaves
2 teaspoon To 3 tsp fresh rosemary
Minced
OR
1 teaspoon Dried rosemary leaves
1 teaspoon Garlic; minced
4 One half ounce Jar Green Giant Sliced
Mushrooms; drained
10 ounce Can Pillsbury Refrigerated
All Ready Pizza Crust
One fourth cup Grated Parmesan cheese

Heat oven to 425 degrees. Grease 15x10x1inch 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 12x9inch
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,
One half fat Source: 36th BakeOff Contest Cookbook, Pillsbury MM Format Norma
Wrenn NPXR56B

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini