• 1 loaf wheat bread, thawed until warm and bubbly
• 2 Tbs. olive oil
• 1/8 tsp. Italian herb seasoning
• 6 slices of bacon, cut into 1 inch pieces
• 1 medium onion, thinly sliced
• 1/2 lb. fresh mushrooms, sliced

Roll dough into a 10x15 inch rectangle. Place on a greased cookie sheet. Let rise 30 minutes. Brush with half the oil. Lightly sprinkle with herbs. Press dough down with fingers to form a dimpled surface. Preheat oven to 400°F. Sauté bacon 3-4 minutes in a heavy nonstick skillet over medium high heat, or until browned. Add onions and mushrooms and cook another 4-5 minutes, or until very tender. Discard drippings. Spread bacon, onion and mushroom mixture over dough. Bake 15-20 minutes.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 224, fat 7.1g, 29% calories from fat, cholesterol 4mg, protein 7.3g, carbohydrates 32.9g, fiber 2.6g, sugar 1.9g, sodium 440mg, diet points 5.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.0, Bread: 1.9, Lean meat: 0.2, Fat: 0.9, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chianti, Merlot, or Fumé Blanc.