Mexican Cornbread Pizza Bites

Cornmeal, a Mexican staple, flavors the crust of this south-of-the-border interpretation of pizza.

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Servings 32

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ingredients 10
Prep Time 15 min
Total Time 30 min

Ingredients

1: (11.5-oz.) can refrigerated cornbread twists

1: teaspoon chili powder

1/3: cup taco sauce

1: teaspoon cumin

1: (2 1/4-oz.) can sliced ripe olives, drained

1/4: cup chopped red or green bell pepper

2: tablespoons finely chopped onion

1: jalapeño chile, seeded, finely chopped

4: oz. (1 cup) shredded Monterey Jack cheese

2: tablespoons chopped fresh cilantro, if desired

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Directions

1 Heat oven to 400°F. Unroll cornbread twists into ungreased 15x10x1-inch baking pan; press together to form 15x6-inch rectangle. Prick dough with fork; sprinkle with chili powder. Bake at 400°F. for 5 minutes.
2 Meanwhile, in small bowl, combine taco sauce and cumin; mix well.
3 Remove partially baked 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 to 12 minutes or until edges are golden brown and cheese is melted. Sprinkle with cilantro. Cut into squares.