Chile and Olive Pizza Snacks

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  • 10 min prep time
  • 30 min total time
  • 7 ingredients
  • 32 servings

Ingredients

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)

Directions

  1. 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. 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. 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. 4 Remove pizza from cookie sheet to cutting board. Cut into 8 rows by 4 rows to make 32 pieces. Serve warm.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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