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Kraft Cheese - Make Something Amazing

What You Need

  • 1 cup warm water (105ºF to 115ºF)
  • 1 pkt. (1/4 oz.) yeast
  • 1 Tbsp. sugar
  • 3-1/4 cups flour, divided
  • 1/4 cup plus 1 Tbsp. olive oil, divided
  • 1 small red onion, cut into 1/2-inch-wide wedges
  • 1 Tbsp. sugar
  • 6 oz. shiitake mushrooms, sliced
  • 2 Tbsp. cornmeal
  • 1/2 cup PHILADELPHIA Savory Garlic Cooking Creme
  • 1 Tbsp. chopped fresh rosemary
  • 1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

Make It

  1. Add warm water to combined yeast and sugar in large bowl; stir. Let stand 5 min. Stir in 3 cups flour and 3 Tbsp. oil until mixture is well blended and forms soft dough. Place on work surface sprinkled with remaining flour. Knead dough until smooth and elastic; shape into ball. Place in separate large bowl brushed with 1 Tbsp. oil; turn dough over. Cover with plastic wrap. Let rise in warm place 1 hour or until doubled in volume.
  2. Meanwhile, cook onions and sugar in remaining oil in medium skillet on medium-low heat 10 to 12 min. or until onions are caramelized, stirring occasionally. Add mushrooms; cook 5 min., stirring occasionally.
  3. Heat oven to 450ºF. Spray baking sheet with cooking spray; sprinkle with cornmeal. Pat dough into 13x9-inch rectangle on prepared baking sheet. Bake 5 min. Spread with cooking creme; top with vegetable mixture, rosemary and shredded cheese.
  4. Bake 10 to 12 min. or until crust is golden brown and cheese is melted.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
Use Your Mixer
If you have a stand mixer, you can use it to mix the dough ingredients instead of stirring them together by hand. For easier mixing, use the dough hook attachment.
recipe id: K:62907v1:139140

Servings

total: 8 servings

nutritional info per serving

calories
410
total fat
17 g
saturated fat
6 g
cholesterol
30 mg
sodium
320 mg
carbohydrate
48 g
dietary fiber
2 g
sugars
6 g
protein
14 g
vitamin a
8 %DV
vitamin c
0 %DV
calcium
25 %DV
iron
15 %DV
recipe id: K:62907v1:139140
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