• 6servings
  • 13minutes
  • 380calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsCopper, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup sliced red onion

  2. 6 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing , divided

  3. 2 cups sliced fresh mushrooms

  4. 1 jar (7 oz.) roasted red pepper s, drained , cut into strips

  5. 3/4 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

  6. 1 baguette (1 lb.), split

  7. 4 KRAFT Provolone Cheese Slice s, cut in half

  8. 1-1/2 cups baby spinach leaves

Instructions Jump to Ingredients ↑

  1. HEAT broiler.

  2. TOSS onions with 1/4 cup dressing in medium microwaveable bowl; cover with waxed paper. Microwave on HIGH 1-1/2 min. or until onions are crisp-tender. Add mushrooms, peppers and mozzarella; mix lightly.

  3. BRUSH remaining dressing evenly onto cut sides of baguette; cover bottom half with provolone, spinach and onion mixture.

  4. BROIL both halves, 6 inches from heat, 3 min. or until cheese is melted. Cover bottom half of baguette with top of baguette. Cut into pieces to serve.


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