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Chile and Olive Pizza Snacks

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  • 10 min prep time
  • 30 min total time
  • 7 ingredients
  • 32 servings
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In less than half an hour, turn refrigerated pizza crust into a crowd-pleasing appetizer by topping it with zesty chile pepper and olives.

1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
1
tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1
cup shredded provolone cheese (4 oz)
2
oz red onion, cut into 4 (1/4-inch-thick) slices (about 1/4 of large onion)
1/2
cup coarsely chopped jalapeño-stuffed green olives (about 10 olives)
2
teaspoons olive or vegetable oil
1
poblano chile (5 oz), seeded, cut into thin rounds (about 2 cups)

Steps

  • 1 Heat oven to 400°F. Spray cookie sheet with cooking spray. On cookie sheet, unroll pizza dough into about 16x9-inch rectangle. Top evenly with oregano, cheese, onion and olives.
  • 2 Heat 10-inch nonstick skillet over medium-high heat. Add oil and chile rounds; cook 3 to 4 minutes, stirring frequently, until edges of chile rounds begin to lightly brown.
  • 3 Arrange chile rounds evenly over pizza toppings; press down gently. Bake 13 to 17 minutes or until edges of crust are golden brown.
  • 4 Remove pizza from cookie sheet to cutting board. Cut into 8 rows by 4 rows to make 32 pieces. Serve warm.
  • 1 Heat oven to 400°F. Spray cookie sheet with cooking spray. On cookie sheet, unroll pizza dough into about 16x9-inch rectangle. Top evenly with oregano, cheese, onion and olives.
  • 2 Heat 10-inch nonstick skillet over medium-high heat. Add oil and chile rounds; cook 3 to 4 minutes, stirring frequently, until edges of chile rounds begin to lightly brown.
  • 3 Arrange chile rounds evenly over pizza toppings; press down gently. Bake 13 to 17 minutes or until edges of crust are golden brown.
  • 4 Remove pizza from cookie sheet to cutting board. Cut into 8 rows by 4 rows to make 32 pieces. Serve warm.

Expert Tips

Poblano chiles are mild, dark green chiles that are about 4 to 5 inches long.

If you can't find or don't like jalapeño-stuffed green olives, use pimiento-stuffed ones. Slice the olives and stir together with 1/4 teaspoon crushed red pepper flakes in a small bowl.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
50
% Daily Value
Total Fat
2g
3%
Saturated Fat
1g
4%
Trans Fat
0g
0%
Cholesterol
0mg
0%
Sodium
160mg
6%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Protein
2g
2%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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