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Tomato-Topped Onion Bread Wedges

(3)

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30 min prep time
50 min total time
13 ingredients
6 servings

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Refrigerated pizza crust is the base for this easy-to-assemble bruschetta.

Bake-Off® Contest 36, 1994

Sandra Bangham Bangham

Rockville, Maryland

Ingredients

Salad

1: tablespoon olive or vegetable oil

2: large tomatoes, chopped (about 2 cups)

1: medium red bell pepper, chopped (1 cup)

1: tablespoon chopped fresh parsley

1: tablespoon tarragon vinegar

1/2: teaspoon dried basil leaves

1/2: teaspoon dried oregano leaves

1/8: teaspoon pepper

Bread

1/3: cup olive or vegetable oil

1/3: cup chopped onion

1: clove garlic, minced

1: can (13.8 oz) Pillsbury™ refrigerated classic pizza crust

1/4: cup grated Parmesan cheese

Steps

1 In 10-inch skillet, heat 1 tablespoon oil over medium heat. Add tomatoes and bell pepper; cook 10 to 15 minutes, stirring occasionally, until most of liquid has evaporated. Remove from heat. Stir in remaining salad ingredients; place in medium bowl and set aside to cool. Wipe skillet clean with paper towel.
2 Heat oven to 400°F. In same skillet, heat 1/3 cup oil over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or until onion is tender. Set onion mixture aside. With 1 tablespoon of the oil from onion mixture, grease 9-inch round pan.
3 Unroll dough; fold in half. Place dough in pan; gently press evenly in pan. With fork, poke holes in dough every 2 inches. Spread onion mixture evenly over dough. Sprinkle Parmesan cheese over top.
4 Bake 18 to 20 minutes or until golden brown and slightly puffed. Cool slightly, about 10 minutes. Remove from pan; place on serving plate. Top warm bread with salad.

1 In 10-inch skillet, heat 1 tablespoon oil over medium heat. Add tomatoes and bell pepper; cook 10 to 15 minutes, stirring occasionally, until most of liquid has evaporated. Remove from heat. Stir in remaining salad ingredients; place in medium bowl and set aside to cool. Wipe skillet clean with paper towel.
2 Heat oven to 400°F. In same skillet, heat 1/3 cup oil over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or until onion is tender. Set onion mixture aside. With 1 tablespoon of the oil from onion mixture, grease 9-inch round pan.
3 Unroll dough; fold in half. Place dough in pan; gently press evenly in pan. With fork, poke holes in dough every 2 inches. Spread onion mixture evenly over dough. Sprinkle Parmesan cheese over top.
4 Bake 18 to 20 minutes or until golden brown and slightly puffed. Cool slightly, about 10 minutes. Remove from pan; place on serving plate. Top warm bread with salad.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 330
Calories from Fat: 160

% Daily Value

Total Fat: 18g; 27%
Saturated Fat 3 1/2g 16% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 550mg; 23%
Total Carbohydrate: 36g; 12%
Dietary Fiber 2g 9% Sugars 7g
Protein: 8g

% Daily Value*:

Vitamin A: 35%; 35%
Vitamin C: 40%; 40%
Calcium: 6%; 6%
Iron: 15%; 15%

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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