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Sun-Dried Tomato and Cheese Pizza

Serves: 35

Print this Recipe

Prep Time: 30 minutes - Yield: 35 appetizers


   1 (10-ounce) can refrigerated pizza crust
   1/2 cup oil-packed sun-dried tomatoes, drained, coarsely chopped
   1/2 cup sliced pitted kalamata or ripe olives
   6 ounces (1 1/2 cups) shredded cheddar cheese
   2 ounces (1/2 cup) shredded fresh Parmesan cheese
   1/2 cup sliced green onions

1. Heat oven to 425°F. Grease 15x10x1-inch baking pan. Unroll dough; place in greased pan. Starting at center, press out with hands. Bake at 425°F. for 8 to 10 minutes or until light golden brown.

2. Sprinkle partially baked crust with all remaining ingredients. Bake an additional 3 to 5 minutes or until cheese is melted.

3. To serve, cut into small squares.

Nutrition Information Per Serving: Serving Size: 1 Appetizer * Calories: 60 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 5 mg 2% * Sodium: 150 mg 6% * Total Carbohydrate: 5 g 2% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 3 g * Vitamin A: 0% * Vitamin C: 2% * Calcium: 6% * Iron: 0% * Dietary Exchanges: 1/2 Starch, 1/2 Fat or 1/2 Carbohydrate, 1/2 Fat


Sun-Dried Tomato and Cheese Pizza comes from the Cook'n with Pillsbury collection. Click here to order this CD or download this brand-name recipe set right now!







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