Sicilian mushroom flatbread

Yield: 8 Servings MMM

Ingredients:

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 Minced <<>>
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

Instructions:

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