Sicilian mushroom flatbread
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Sicilian mushroom flatbread
  Sicilian    Flatbread    Mushrooms  
Last updated 6/12/2012 1:23:04 AM. Recipe ID 55983. Report a problem with this recipe.
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      Title: Sicilian mushroom flatbread
 Categories: Breads, Sun-dried, Ethnic, Nw, Bake-off
      Yield: 8 Servings
MMMMM------------------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 ts Dried oregano leaves
      2 ts To 3 tsp fresh rosemary
      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
  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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Recipe ID 55983 (Apr 03, 2005)

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