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Mexican Mini Pizzas

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  0 reviews
  • 10 min prep time
  • 25 min total time
  • 3 ingredients
  • 10 servings
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Add some pizzazz to pizza by adding a Mexican-inspired twist!

Sarah Caron
May 5, 2014

Ingredients

1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
1/2
cup plus 2 tablespoons salsa
1/2
cup plus 2 tablespoons Monterey Jack cheese

Steps

  • 1 Heat oven to 350°F. Line cookie sheet with foil. Spray lightly with cooking spray.
  • 2 Unroll dough. Using 4-inch round cutter, cut 10 circles from dough. (Note: You will have to gather and roll out dough scraps to get 10 from the dough). Place on cookie sheet.
  • 3 Bake 4 minutes. Top each with 1 tablespoon salsa and 1 tablespoon cheese.
  • 4 Bake 5 to 7 minutes or until golden brown.
  • 5 Serve immediately, or cool completely and refrigerate in airtight container until ready to eat.
  • 1 Heat oven to 350°F. Line cookie sheet with foil. Spray lightly with cooking spray.
  • 2 Unroll dough. Using 4-inch round cutter, cut 10 circles from dough. (Note: You will have to gather and roll out dough scraps to get 10 from the dough). Place on cookie sheet.
  • 3 Bake 4 minutes. Top each with 1 tablespoon salsa and 1 tablespoon cheese.
  • 4 Bake 5 to 7 minutes or until golden brown.
  • 5 Serve immediately, or cool completely and refrigerate in airtight container until ready to eat.

Expert Tips

These mini pizzas are perfect for lunch boxes. Stick one in a sandwich container to pack for the kids.

Once baked, these can be eaten hot or cold.

Nutrition Information

No nutrition information available for this recipe
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