2 : tb Butter
2 : tb Chopped onion
2 : tb Chopped leek
2 : Minced garlic cloves
Salt : Salt & pepper
Hot : Hot sauce
2 : tb Chopped pecans
1/2 : lb Shrimp meat
PUFF : PUFF PASTRY
1 : c Sour cream
1 : Beaten egg
**** : **** NO E *****
-Karen : -Karen Adler FNGP13B.
-Yield: : -Yield: 2 to 2 1/2 doz.
0: Heat oven to 425 degrees
1: Grease 15x10x1-inch baking pan or large cookie sheet
2: Heat oil in small skillet over medium heat
3: Add onion, tomatoes, oregano, rosemary and garlic; cook and stir 4 minutes or until onion is tender
4: Stir in mushrooms
5: Remove from heat
6: Unroll dough and place in greased pan; starting at center, press out with hands to 12x9-inch rectangle
7: Spread onion mixture evenly over dough
8: Sprinkle with cheese
9: Bake at 425 degrees for 12 to 14 minutes or until edges of crust are golden brown
10: Cut into 8 or 16 rectangles
11: 8 servings; 16 appetizers
12: Nutrition Information per Serving: 1/8th of Recipe Calories 120, Protein 5 g, Carbohydrate 18 g, Dietary Fiber 1 g, Fat 3 g (Poly 1 g, Sat 1 g), Cholesterol 2 mg, Potassium 70 mg Dietary Exchanges: 1 starch, 1 vegetable, 1/2 fat Source: 36th Bake-Off Contest Cookbook, Pillsbury MM Format Norma Wrenn NPXR56B From Gemini's MASSIVE MealMaster collection at www
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