Mexican cornbread pizza bites
32 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Refrigerated Cornbread Twists |
| 1 | teaspoon | Chili powder |
| ⅓ | cup | Old El Paso Taco Sauce |
| 1 | teaspoon | Cumin |
| 1 | can | Ripe olives (2.25 oz); Drained and sliced |
| ¼ | cup | Red or green bell pepper; Chopped |
| 2 | tablespoons | Chopped onion |
| 1 | Jalapeno; seeded and chopped | |
| 4 | ounces | Monterey jack cheese; Shredded |
| 2 | tablespoons | Chopped fresh cilantro; Optional |
Directions
1. Heat oven to 400F. On ungreased 15x10x1-inch baking pan, unroll cornbread twists; press together to form 15x6-inch rectangle. Prick dough with fork; sprinkle with chili powder. Bake for 5 minutes.
2. Meanwhile, in small bowl, combine taco sauce and cumin; mix well.
3. Remove crust from oven. Spread taco sauce mixture over crust. Sprinkle with olives, bell pepper, onion, chile and cheese.
4. Return to oven; bake an additional 8-12 minutes or until edges are golden brown and cheese is melted. Sprinkle with cilantro. To serve, cut into squares.
32 appetizers.
NOTES : RECIPE VARIATION: For a main dish pizza that will serve 4, add 8 oz of crumbled cooked chorizo sausage with the rest of the toppings. Continue with the recipe as directed.
Recipe by: Pillsbury's Make It Easy Mexican Posted to recipelu-digest Volume 01 Number 563 by Rodeo46898<Rodeo46898@...> on Jan 20, 1998