Ingredients Jump to Instructions ↓

  1. 1 tube (13.8 ounces) refrigerated pizza crust

  2. 1/2 pound sliced fresh mushrooms

  3. 1 large sweet onion, thinly sliced

  4. 2 tablespoons butter

  5. 2 tablespoons brown sugar

  6. 1 teaspoon dried thyme

  7. 1/2 cup shredded Asiago cheese

  8. 1 egg white, beaten

  9. 1/2 teaspoon poppy seeds

Instructions Jump to Ingredients ↑

  1. Roll dough into a 12-in. x 9-in. rectangle. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Meanwhile, in a large skillet, saute mushrooms and onions in butter until tender. Add brown sugar and thyme; cook 1 minute longer or until blended. Sprinkle cheese lengthwise down the center of dough; top with mushroom mixture. On each long side, cut 1-in.-wide strips 3 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Brush with egg white. Sprinkle with poppy seeds. Bake at 425° for 12-15 minutes or until golden brown. Yield: 12 servings.


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