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

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