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Summary

• Difficulty:
• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Yield: Serves: 8
• 94 people call this recipe a favorite
• Rating: (1 rating)

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Ingredients

• 3 Tbsp. butter or olive oil
• 2 medium onions, thinly sliced
• 2 cloves garlic, minced
• 1 Tbsp. fresh rosemary, chopped, or 1 tsp. dried rosemary, crushed
• 1 lb. frozen bread dough, thawed
• 1 cup (4 oz.) Sargento® Fancy Shredded Mozzarella Cheese
• 3 Tbsp. Sargento® Artisan Blends® Shredded Parmesan Cheese

Directions

1. Melt butter in large skillet over medium heat. Add onions, cook 18 minutes or until carmelized and golden brown; stirring frequently. Stir in garlic and rosemary; cook 1 minute.
2. Pat or roll dough onto greased baking sheet forming a 12-inch circle; let rise in warm place 10 minutes.
3. Make impressions in surface of dough and spread evenly with onion mixture. Top with Mozzarella and Parmesan cheeses.
4. Bake in preheated 400°F oven 18 minutes or until golden brown. Cut into wedges; serve warm or at room temperature.

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