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Mexican Cornbread Pizza Bites

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  • 15 min prep time
  • 30 min total time
  • 10 ingredients
  • 32 servings
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Cornmeal, a Mexican staple, flavors the crust of this south-of-the-border interpretation of pizza.

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

Steps

  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
60
% Daily Value
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
3mg
1%
Sodium
130mg
5%
Total Carbohydrate
5g
2%
Dietary Fiber
0g
0%
Protein
2g
2%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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