Serve with: Coleslaw. This is good for staggered mealtimes or for lunches, and it's also toaster-oven-friendly. The kids can get it ready for supper for the whole family.
- Portion size 4 servings
Ingredients
Method
In large nonstick skillet, heat vegetable oil over medium heat; cook chopped onion, sliced mushrooms, red pepper, dried oregano and pepper, stirring occasionally, until no liquid remains, about 8 minutes.
Meanwhile, cut baguette horizontally in half; cut in half crosswise. Spread with pasta sauce.
Place on large rimmed baking sheet. Top with mushroom mixture; sprinkle with ham, cheese and parsley. (Make-ahead: Cover and refrigerate for up to 1 day or freeze in airtight container for up to 2 weeks.)
Bake in 400°F (200°C) oven until cheese is melted and baguette is crisp, about 15 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 1131 mg
- Protein 21 g
- Calories 416.0
- Total fat 17 g
- Cholesterol 36 mg
- Saturated fat 8 g
- Total carbohydrate 44 g
%RDI
- Iron 20.0
- Folate 32.0
- Calcium 36.0
- Vitamin A 19.0
- Vitamin C 50.0
