Vegetable Pizza Crisp
- 1 tablespoon olive oil
- 1 onion, sliced
- 4 sheets frozen phyllo dough, thawed
- Cooking spray
- 1/4 cup blue cheese crumbles
- 1/3 cup sliced jarred roasted bell peppers
- 1/4 cup chopped sun-dried tomatoes
- 1/2 cup baby arugula
- Preheat oven to 350u0b0. Heat a nonstick skillet over medium-high heat; add olive oil to pan. Place onion in pan; saute until caramelized (20-25 minutes), stirring frequently. Cut 4 sheets phyllo dough in half. Lightly coat 1 piece with cooking spray; place on baking sheet coated with cooking spray. Place another phyllo half on top of the first; coat with cooking spray. Repeat until all sheets are stacked and coated. Bake until golden and crispy (10-12 minutes); cool. Top phyllo with blue cheese crumbles, sauteed onion, roasted bell peppers, and chopped sun-dried tomatoes. Top with baby arugula. Cut into 8 slices; serve.
olive oil, onion, phyllo dough, cooking spray, blue cheese crumbles, bell peppers, tomatoes, baby arugula
Taken from www.myrecipes.com/recipe/vegetable-pizza-crisp (may not work)