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Voting could send Janesville woman into Pillsbury bake-off

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MARCIA A. NELESEN
July 27, 2011
— A Janesville woman is seeking online votes to propel her to the 45th Pillsbury Bake-Off.

Dawn Logterman's recipe, "Caramelized Onion and Peppered Bacon Flatbread," is facing off against "Chipotle-Raspberry Cheddar Bites" entered by Nancy Elliott of Houston, Texas.


Voting for Logterman ends Thursday, Aug. 4.


Twenty recipes are in the online "You Be the Judge" contest. Ten winners will join 90 other contestants at the bake-off in Orlando, Fla., in March.


Logterman's recipe was chosen after it was judged on taste, appearance, creativity and consumer appeal. A recipe must be original and include at least two ingredients made by contest sponsors.


Logterman was the subject of a Gazette article in November when she was the featured cook on the allrecipes.com site. At that time, her "Caramel Macchiato Cheesecake" was highlighted.


For official rules and to vote, visit bakeoff.com. Visitors must register on the Pillsbury site to vote.


Caramelized Onion and Peppered Bacon Flatbread

1/4 cup firmly packed brown sugar


1/4 teaspoon pepper


1/8 teaspoon cayenne pepper


8 slices thick-sliced bacon


4 cups thinly sliced sweet onion (about 1 lb)


2 cloves garlic, minced


2 tablespoons butter


1 can refrigerated thin pizza crust


1 can (14.5 oz) diced tomatoes, drained


2 cups (8 oz) shredded mozzarella cheese


1/2 cup grated Parmesan cheese


1/4 cup thinly sliced fresh basil leaves


Directions: Heat oven to 400 degrees. Line a 15-by-10-inch pan with aluminum foil. Place cooling rack in pan.


In 1-gallon, resealable food-storage plastic bag, combine brown sugar, black pepper and cayenne; shake to combine. Separate bacon slices and place in bag; shake to coat. Place bacon on rack in pan.


Bake 25 to 30 minutes, turning once halfway through baking, or until bacon is browned and thoroughly cooked. Cool completely. Chop bacon; set aside.


Meanwhile, in 12-inch skillet, cook onions and garlic in butter over medium heat 15 to 20 minutes, stirring frequently, or until onions are golden brown. Remove from heat; set aside.


Spray 15x10-inch pan with sides with no-stick cooking spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 7 minutes. Remove from oven.


Spread onion mixture over partially baked crust; top with drained tomatoes. Sprinkle with mozzarella and Parmesan cheeses; top with bacon.


Bake 7 to 11 minutes or until crust is golden brown and cheeses are melted. Remove from oven; sprinkle with basil. Cut into squares. Serve warm.


Yield: 24 appetizers.


óRecipe provided by Dawn Logterman

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