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Suggest a better descriptionPreheat oven to 425~. Sprinkle cornmeal over 10x15 baking sheet. Unroll and press dough to fill pan. Brush with 1 tb oil; sprinkle with Parmesan. Bake 5 minutes. With knife loosen crust from pan. In skillet heat remaining oil over medium heat. Add onion and garlic; cook 10 minutes. Add sugar, thyme, salt and pepper. Cook, stirring, 10 minutes. Spoon onion mixture over crust. Top with red pepper and olives. Bake 8-10 minutes. 186 cal; 9 gr fat; 44% fat. Source: Womans World, 10/22/96. MM Waldine Van Geffen vghc42a@prodigy.com. MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes"
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Serving Size: 1 Serving (38g) | ||
Recipe Makes: 8 | ||
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Calories: 48 | ||
Calories from Fat: 24 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 2.8mg | 1 % | |
Sodium 122.3mg | 4 % | |
Potassium 51.7mg | 1 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 3.9g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 48
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