Yield: 4 Servings
Measure | Ingredient |
---|---|
1 \N | 12-inch prebaked Italian bread shell |
1 can | (9-oz) bean dip |
1¼ cup | (5 oz) shredded Cheddar cheese |
2 cups | Shredded lettuce |
¾ cup | Chopped seeded tomato |
3 tablespoons | Sliced ripe olives |
Heat oven to 425 degrees. Place bread shell on ungreased cookie sheet.
Spread bean dip evenly over shell. Sprinkle evenly with 1 cup of the cheese.
Bake at 425 for 6-8 minutes or until cheese is melted. Top with lettuce, tomato, remaining cheese and olives. If desired, serve with salsa.
CALORIES: 380 SODIUM: 770MG CHOLESTEROL: 45MG FAT: 19G
CARBOHYDRATE: 33G SAT: 9G
From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, .