Savory Whole Wheat Onion Appetizers

A simple, whole wheat crust is topped with a savory mixture of sautéed onions, bell peppers, toasted pecans and mozzarella cheese.

Recipe Ingredients:

Crust Ingredients:
1 (0.25-ounce) package quick-rise active dry yeast
3/4 cup warm water (105 to 115°F / 40°C to 45°C)
1 teaspoon granulated sugar
1 teaspoon olive or vegetable oil
1 cup all-purpose flour
1 cup whole wheat flour
1/4 teaspoon salt

Topping Ingredients:
1 teaspoon olive or vegetable oil
1 large Vidalia onion, quartered, thinly sliced
2 medium green or red bell peppers, chopped
1/3 cup toasted pecans
1 1/2 teaspoons dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
3/4 cup (3 ounces) mozzarella cheese, shredded

Cooking Directions:

1. Heat oven to 450°F (230°C). Spray 15x10x1-inch jelly-roll pan with no stick cooking spray; set aside.
2. Dissolve yeast in warm water in large bowl; stir in sugar and 1 teaspoon oil. Gradually stir in flour, whole wheat flour and salt to make soft dough. Turn dough onto lightly floured surface; knead 10 to 15 times. Roll out to 16 x 11-inch rectangle. Place into prepared pan; press dough 1/2-inch up sides of pan. Set aside.
3. Heat 1 teaspoon oil in 10-inch nonstick skillet; add onion. Cook over medium heat, stirring often, until soft and golden (10 to 12 minutes). Stir in green peppers; continue cooking until crisply tender (2 to 3 minutes). Stir in pecans, thyme, salt and pepper. Spread vegetable mixture over crust; bake 15 minutes. Remove from oven; sprinkle with cheese. Continue baking for 5 to 7 minutes or until cheese is melted and crust is lightly browned.
4. Cut into 25 squares.

Makes 25 appetizer squares.

Nutritional Information Per Serving (1/25 of recipe): Calories: 380; Fat: 24 g; Cholesterol: 35 mg; Sodium: 230 mg; Carbohydrates: 33 g; Dietary Fiber: 1 g; Protein: 8 g

Recipe provided courtesy of the American Dairy Association.