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Bake-Off® Contest 45, 2012
Radford, Virginia

Gruyère-Bacon Pizza Minis

Two favorites – bacon and cheese bake up into the cheesiest mini pizzas! Thanks Pillsbury® pizza crust for making it so easy!

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  • prep time 30 min
  • total time 45 min
  • ingredients 10
  • servings 16
 

Ingredients

2
tablespoons unsalted or salted butter, melted
2
teaspoons Worcestershire sauce
1/3
cup Progresso® panko bread crumbs
1
tablespoon shredded Parmesan cheese
1/4
teaspoon cracked black pepper
1
can Pillsbury® refrigerated thin pizza crust
3
slices bacon, cut in half
1/4
cup finely chopped sweet onion
2/3
cup refrigerated four-cheese Alfredo pasta sauce
1/2
cup shredded Gruyère cheese (2 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. In small bowl, stir together butter and 1 teaspoon of the Worcestershire sauce until well blended. In shallow dish, combine bread crumbs, Parmesan cheese and pepper; mix well.
  • 2 Remove pizza crust dough from can, but do not unroll dough. Using sharp knife, cut roll into 16 slices. With hands, flatten each slice into 2 1/2-inch round. Brush both sides of each round with butter mixture; coat both sides with bread crumb mixture. Place 1/2 inch apart on cookie sheet.
  • 3 Bake 4 to 8 minutes or until light golden brown.
  • 4 Meanwhile, in 10-inch skillet over medium heat, cook bacon until crisp. Drain on paper towels; crumble. Reserve 1 teaspoon bacon drippings in skillet. Add onion; cook over medium heat 1 to 2 minutes, stirring frequently, or until tender. Remove from heat; stir in Alfredo sauce, remaining 1 teaspoon Worcestershire sauce and bacon. Spoon about 2 teaspoons bacon mixture onto each round; sprinkle with Gruyère cheese.
  • 5 Bake 7 to 10 minutes or until cheese is melted. Serve warm.
  • 1 Heat oven to 400°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. In small bowl, stir together butter and 1 teaspoon of the Worcestershire sauce until well blended. In shallow dish, combine bread crumbs, Parmesan cheese and pepper; mix well.
  • 2 Remove pizza crust dough from can, but do not unroll dough. Using sharp knife, cut roll into 16 slices. With hands, flatten each slice into 2 1/2-inch round. Brush both sides of each round with butter mixture; coat both sides with bread crumb mixture. Place 1/2 inch apart on cookie sheet.
  • 3 Bake 4 to 8 minutes or until light golden brown.
  • 4 Meanwhile, in 10-inch skillet over medium heat, cook bacon until crisp. Drain on paper towels; crumble. Reserve 1 teaspoon bacon drippings in skillet. Add onion; cook over medium heat 1 to 2 minutes, stirring frequently, or until tender. Remove from heat; stir in Alfredo sauce, remaining 1 teaspoon Worcestershire sauce and bacon. Spoon about 2 teaspoons bacon mixture onto each round; sprinkle with Gruyère cheese.
  • 5 Bake 7 to 10 minutes or until cheese is melted. Serve warm.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
220mg
220%;
Total Carbohydrate
12g
12%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
6%;
Iron
4%;
Exchanges:
1 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 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012 Crisco is a trademark of The J.M. Smucker Company