Contributed By: bluther
Taste of Home
An interesting variation on "pizza."
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Total Preparation Time: 45 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: Single
Origin: Italian
Nutrition Content: Good Source of Calcium
Meal Type: Breakfast & Brunch
Appetizers
Ingredients
5 tablespoons Butter or margarine, melted
7 sheets Phyllo dough (18 inches x 14 inches)
7 tablespoons Grated Parmesan cheese, divided
1 cup (4 oz) shredded mozzarella cheese
1 cup Thinly sliced onion
7 To 9 plum tomatoes (about 1 1/4 lb), sliced
1 1/2 teaspoons Minced fresh oregano or 1/2 teaspoon dried oregano
1 teaspoon Minced fresh thyme or 1/4 teaspoon dried thyme
Salt and pepper to taste
Preparation
Brush a 15-in x 10-in x 1-in baking pan with some of the melted butter. Lay a sheet of phyllo in pan, folding edges in to fit (keep remaining dough covered with waxed paper to avoid drying out). Brush dough with butter and sprinkle with 1 tablespoon Parmesan cheese. Repeat layers five times, folding edges for each layer.
Top with remaining dough, folding edges to fit pan; brush with remaining butter. Sprinkle with mozzarella cheese; arrange onion and tomatoes over the cheese. Sprinkle with oregano, thyme, salt and pepper and remaining Parmesan.
Bake at 375 for 20-25 or until edges are golden brown. Yield: 28 slices.
Cook's Notes
Nutrition Information
Calories: 129
;
Total Fat: 8 g
;
Saturated Fat: 5 g
;
Polyunsaturated Fat: 0 g
;
Carbohydrates: 9 g
;
Protein: 5 g
;
Vitamin A: 560 IU
;
Vitamin C: 10 mg
;
Calcium: 107 mg
;
Sodium: 256 mg
;
Iron: 1 mg
;
Fiber: 1 g