Mexican Cornbread Pizza Bites

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

  • prep time 15 min
  • total time 30 min
  • ingredients 10
  • servings 32

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
  • 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
    (
    Calories from Fat
    25),
    % Daily Value
    Total Fat
    3g
    3%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    3mg
    3%;
    Sodium
    130mg
    130%;
    Total Carbohydrate
    5g
    5%
    (Dietary Fiber
    0g
    0%
      Sugars
    1g
    1%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    4%;
    Calcium
    4%;
    Iron
    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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