Bake-Off® Contest 38, 1998
Wilmington, North Carolina

Pizza Squares Continental

Looking for an Italian appetizer? Then check out these cheesy pizza squares made with Pillsbury® refrigerated pizza crust – a tasty snack!

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  • prep time 30 min
  • total time 55 min
  • ingredients 7
  • servings 16
 

Ingredients

1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust or 1 can (11 oz) Pillsbury™ refrigerated thin pizza crust
2
tablespoons olive oil
2
large onions, thinly sliced (4 cups)
6
oz sliced provolone cheese
1
jar (7 or 7.25 oz) roasted red bell peppers, drained, cut into thin strips
2
oz Montrachet or other chèvre (goat) cheese, crumbled (1/3 cup)
2
tablespoons pine nuts, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 If using classic crust: Heat oven to 425°F. Spray or grease 12-inch pizza pan or 13x9-inch pan. Unroll dough in pan. Starting at center, press out dough to edge of pan. If using thin crust: Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet. Starting at center, press out dough into 15x10-inch rectangle.
  • 2 In 10-inch skillet, heat oil over medium heat until hot. Add onions; cook 10 to 12 minutes, stirring occasionally, until light golden brown. Arrange provolone cheese over dough. Spoon onions over cheese. Top with roasted bell peppers and Montrachet cheese.
  • 3 Bake classic crust 16 to 21 minutes, thin crust 14 to 19 minutes, or until crust is golden brown. Sprinkle with pine nuts. Cut into 16 wedges or squares.
  • 1 If using classic crust: Heat oven to 425°F. Spray or grease 12-inch pizza pan or 13x9-inch pan. Unroll dough in pan. Starting at center, press out dough to edge of pan. If using thin crust: Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet. Starting at center, press out dough into 15x10-inch rectangle.
  • 2 In 10-inch skillet, heat oil over medium heat until hot. Add onions; cook 10 to 12 minutes, stirring occasionally, until light golden brown. Arrange provolone cheese over dough. Spoon onions over cheese. Top with roasted bell peppers and Montrachet cheese.
  • 3 Bake classic crust 16 to 21 minutes, thin crust 14 to 19 minutes, or until crust is golden brown. Sprinkle with pine nuts. Cut into 16 wedges or squares.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
140
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
280mg
280%;
Total Carbohydrate
14g
14%
(Dietary Fiber
0g
0%
  Sugars
3g
3%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
15%;
Calcium
10%;
Iron
6%;
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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