*  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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