Serves: 8
Total Calories: 124

2 teaspoons olive oil or vegetable oil
1/3 cup finely chopped onion
2 tablespoons finely chopped oil-packed sun-dried tomatoes
1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano leaves
2 to 3 teaspoons finely chopped fresh rosemary or 1 teaspoon dried rosemary leaves
1 teaspoon finely chopped garlic
1 (4 1/2-ounce) jar sliced mushrooms, drained
1 (10-ounce) can refrigerated pizza crust
1/4 cup grated Parmesan cheese

Heat oven to 425°F. Grease 15 x 10 x 1-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 12 x 9-inch rectangle. Spread onion mixture evenly over dough. Sprinkle with cheese.

Bake at 425°F. for 12 to 14 minutes or until edges of crust are golden brown. Cut into 16 rectangles.

Nutrition Per Serving: Calories 120 Protein 5g Carbohydrate 18g Fat 3g Sodium 300mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 124
Calories from Fat: 40

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Chicken Salad Focaccia Sandwiches
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Crescent Chick-Be-Quicks
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Garlic Chicken Provençal Soup
Great Northern Bean Stew
Ham and Cheese Biscuit Pockets
Ham and Cheese Crescent Snacks
Ham and Swiss Crescent Braid
Harvest-Fresh Spinach Soup
Italian Biscuit Flatbread
Italian Pasta Sausage Soup
Italian Spinach Dumpling Stew
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Puffy Chiles Rellenos
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