8 servings (serving size: 1 (4 x 3 1/2-inch) piece)
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
How to Make It
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.
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