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Monterey Mini Pizzas

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Monterey Mini Pizzas
  • Prep Time 15 min
  • Total Time 40 min
  • Servings 8
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Fresh cilantro delivers a citrus burst to "pizzas" of corn-biscuit crust topped with refried beans, salsa and cheese.

Ingredients

1
(1 lb. 1.3-oz.) can Pillsbury™ Grands!™ Refrigerated Golden Corn Biscuits or 1 (16.3-oz.) can Pillsbury™ Grands!™ Refrigerated Buttermilk Biscuits
1
cup Old El Paso™ Refried Beans (from 16-oz. can)
1
cup Old El Paso™ Thick 'n Chunky Salsa
1/4
cup sliced ripe olives
3
tablespoons Old El Paso™ Chopped Green Chiles (from 4.5-oz. can)
6
oz. (1 1/2 cups) shredded colby-Monterey Jack cheese blend
2
tablespoons chopped fresh cilantro
1/2
cup sour cream
Chopped green onions, if desired

Directions

  • 1 Heat oven to 350°F. Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Place rounds on ungreased cookie sheets.
  • 2 Spread 2 tablespoons refried beans over each round. Top each with 2 tablespoons salsa, olives and green chiles. Sprinkle with cheese and cilantro.
  • 3 Bake at 350°F. for 18 to 23 minutes or until edges are golden brown and cheese is melted. Top each pizza with 1 tablespoon sour cream. Garnish with onions. Serve immediately.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pizza
Calories
360
(
Calories from Fat
180
)
Daily Value
Total Fat
20g
31%
(
Saturated Fat
9g
45%
)
Cholesterol
25mg
8%
Sodium
1160mg
48%
Total Carbohydrate
34g
11%
(
Dietary Fiber
3g
12%
,
Sugars
8g
)
Protein
11g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
2 Starch; 1/2 Fruit; 1/2 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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