Sweet Onion-and-Poppy Seed Flatbread

Cooking Light
8 servings (serving size: 1 (4 x 3 1/2-inch) piece)


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1 pound Vidalia or other sweet onions
Vegetable cooking spray
2 tablespoons chopped parsley
1 teaspoon poppy seeds
1/4 teaspoon salt
1/8 teaspoon pepper
1 (11-ounce) can refrigerated French bread dough


Preheat oven to 350°. Peel onions, and cut in half lengthwise. Cut each half crosswise into thin slices.

Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onions; sauté 8 minutes or until golden. Remove from heat; stir in parsley, poppy seeds, salt, and pepper.

Unroll bread dough, and place on a baking sheet coated with cooking spray; pat into a 16 x 7-inch rectangle. Spread onion mixture over dough, leaving a 1/2-inch border. Bake at 350° for 25 minutes or until golden brown. Remove from pan; let cool 5 minutes on a wire rack.

Created date

June 2004

Nutritional Information

Calories 140
Caloriesfromfat 10 %
Fat 1.5 g
Satfat 0.3 g
Monofat 0.5 g
Polyfat 0.5 g
Protein 5.5 g
Carbohydrate 26.4 g
Fiber 1.1 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 344 mg
Calcium 28 mg