Instructions: Heat oven to 425 degrees. Grease 15x10x1-inch baking pan or large cookie sheet. Heat oil in small skillet over medium heat. Add onion, tomatoes, oregano, rosemary and garlic; cook and stir 4 minutes or until onion is tender. Stir in mushrooms. Remove from heat. Unroll dough and place in greased pan; starting at center, press out with hands to 12x9-inch rectangle. Spread onion mixture evenly over dough. Sprinkle with cheese.

Bake at 425 degrees for 12 to 14 minutes or until edges of crust are golden brown. Cut into 8 or 16 rectangles. 8 servings; 16 appetizers. Nutrition 1/2 fat

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