Mexican bean pizza
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 |
Directions
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, .