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Savory Whole Wheat Onion Appetizers

  • 25servings
  • 380calories

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, C, P
MineralsSelenium, Zinc, Natrium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Crust Ingredients: 1 (1/4-ounce) package quick-rise active dry yeast

  2. 3/4 cup warm water (105 to 115 F / 40 C to 45 C)

  3. 1 teaspoon granulated sugar

  4. 1 teaspoon olive or vegetable oil

  5. 1 cup all-purpose flour

  6. 1 cup whole wheat flour

  7. 1/4 teaspoon salt

  8. Topping Ingredients: 1 teaspoon olive or vegetable oil

  9. 1 large Vidalia onion, quartered, thinly sliced

  10. 2 medium green or red bell peppers, chopped

  11. 1/3 cup toasted pecans

  12. 1 1/2 teaspoons dried thyme leaves

  13. 1/2 teaspoon salt

  14. 1/4 teaspoon coarsely ground pepper

  15. 3/4 cup (3 ounces) mozzarella cheese, shredded

Instructions Jump to Ingredients ↑

  1. Heat oven to 450°F (230°C). Spray 15 x 10 x 1-inch jelly-roll pan with no stick cooking spray; set aside.

  2. Dissolve yeast in warm water in large bowl; stir in sugar and 1 teaspoon oil. Gradually stir in flour, whole wheat flour and salt to make soft dough. Turn dough onto lightly floured surface; knead 10 to 15 times. Roll out to 16 x 11-inch rectangle. Place into prepared pan; press dough 1/2-inch up sides of pan. Set aside.

  3. Heat 1 teaspoon oil in 10-inch nonstick skillet; add onion. Cook over medium heat, stirring often, until soft and golden (10 to 12 minutes). Stir in green peppers; continue cooking until crisply tender (2 to 3 minutes). Stir in pecans, thyme, salt and pepper. Spread vegetable mixture over crust; bake 15 minutes. Remove from oven; sprinkle with cheese. Continue baking for 5 to 7 minutes or until cheese is melted and crust is lightly browned. Cut into pieces.

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