Sicilian Mushroom Flatbread

--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

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

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