Monterey Mini Pizzas

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  • 15 min prep time
  • 40 min total time
  • 9 ingredients
  • 8 servings

Ingredients

1
(1 lb. 1.3-oz.) can Pillsbury™ Grands!™ Refrigerated Golden Corn Biscuits or 1 (16.3-oz.) can Pillsbury™ Grands!™ Refrigerated Buttermilk Biscuits
1
cup Old El Paso™ Refried Beans (from 16-oz. can)
1
cup Old El Paso™ Thick 'n Chunky Salsa
1/4
cup sliced ripe olives
3
tablespoons Old El Paso™ Chopped Green Chiles (from 4.5-oz. can)
6
oz. (1 1/2 cups) shredded colby-Monterey Jack cheese blend
2
tablespoons chopped fresh cilantro
1/2
cup sour cream
Chopped green onions, if desired

Directions

  1. 1 Heat oven to 350°F. Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Place rounds on ungreased cookie sheets.
  2. 2 Spread 2 tablespoons refried beans over each round. Top each with 2 tablespoons salsa, olives and green chiles. Sprinkle with cheese and cilantro.
  3. 3 Bake at 350°F. for 18 to 23 minutes or until edges are golden brown and cheese is melted. Top each pizza with 1 tablespoon sour cream. Garnish with onions. Serve immediately.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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