1 (15 ounce) can sliced mushrooms, drained
1 (8 ounce) can frozen spinach, thawed and drained
3 tablespoons olive oil, divided
3 tablespoons dried basil
1 cup chopped fresh parsley
1 clove garlic, minced
3 1/2 tablespoons Italian-style seasoning
1 onion, finely chopped
1 (4 ounce) package instant pasta mix
In large bowl, mix mushroom broth, spinach, olive oil, basil, parsley, garlic, Italian-style seasoning, onion and sauce ingredients. Cover and refrigerate 1 hour.
Whisk egg whites and 1/2 teaspoon lemon juice into mushrooms mixture. Bubble grust until there is about 1/2 inch of jam in the center of each egg white. Brush each egg white with tomato paste. Spread on pretzel roll and pizza crust. Serve hot or frozen.