Ingredients Jump to Instructions ↓

  1. 1 loaf (1 pound) frozen bread dough, thawed

  2. 1 tablespoon olive oil

  3. 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

  4. 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

  5. 1 package (8 ounces) cream cheese, softened

  6. 1/4 cup finely chopped onion

  7. 1 garlic clove, minced

  8. 4 large fresh mushrooms, sliced

  9. 3 medium tomatoes, sliced

  10. 1 small zucchini, thinly sliced

  11. 1/4 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. On a lightly floured surface, roll dough into a 15-in. x 10-in. rectangle. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise for 30 minutes. Using your fingertips, press indentations in the dough. Brush with oil; sprinkle with rosemary and thyme. Bake at 400° for 12-15 minutes or until golden brown. Cool slightly. In a large bowl, combine the cream cheese, onion and garlic. Spread over crust. Top with mushrooms, tomatoes and zucchini; sprinkle with Parmesan cheese. Bake for 12-15 minutes or until lightly browned. Cool for 5 minutes before cutting. Yield: 20 slices.


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