Monterey Mini Pizzas

Fresh cilantro delivers a citrus burst to "pizzas" of corn-biscuit crust topped with refried beans, salsa and cheese.

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

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
  • 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 Spread 2 tablespoons refried beans over each round. Top each with 2 tablespoons salsa, olives and green chiles. Sprinkle with cheese and cilantro.
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Pizza
    Calories
    360
    (
    Calories from Fat
    180),
    % Daily Value
    Total Fat
    20g
    20%
    (Saturated Fat
    9g,
    9%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    1160mg
    1160%;
    Total Carbohydrate
    34g
    34%
    (Dietary Fiber
    3g
    3%
      Sugars
    8g
    8%
    ),
    Protein
    11g
    11%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    4%;
    Calcium
    25%;
    Iron
    10%;
    Exchanges:
    2 Starch; 1/2 Fruit; 1/2 High-Fat Meat; 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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