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Blue Cheesy Prosciutto Appetizer Pizza

  • Prep 15 min
  • Total 30 min
  • Ingredients 6
  • Servings 12

Start to finish, you've got a mouth-watering Italian ham appetizer in 30 minutes. MORE+ LESS-

Bake-Off® Contest 43, 2008
Wilton Manors, Florida

Ingredients

1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
1/3
cup cream cheese (from 8-oz container or package)
1/4
cup crumbled blue cheese (1 oz)
1
cup shredded mozzarella cheese (4 oz)
4
slices prosciutto (about 2 oz), cut into thin strips
1/3
cup apricot preserves

Steps

Hide Images
  • 1
    Heat oven to 400°F. Lightly spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 15x12-inch rectangle. Bake 8 to 10 minutes or until light golden brown.
  • 2
    In small microwavable bowl, microwave cream cheese and blue cheese uncovered on High about 30 seconds or until melted. Stir until well mixed. Spread mixture over partially baked crust. Sprinkle with mozzarella cheese; top with prosciutto.
  • 3
    In small microwavable bowl, microwave preserves uncovered on High about 30 seconds. Stir until smooth; drizzle over pizza.
  • 4
    Bake 8 to 12 minutes longer or until crust is golden brown and preserves in center of pizza start to bubble.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Appetizer
Calories
170
Calories from Fat
60
% Daily Value
Total Fat
6g
10%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
15mg
6%
Sodium
410mg
17%
Potassium
75mg
2%
Total Carbohydrate
22g
7%
Dietary Fiber
0g
0%
Sugars
7g
Protein
7g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 1 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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
  • ®Crisco is a trademark of The J.M. Smucker Company
  • Bake-Off is a registered trademark of General Mills ©2008

© 2017 ®/TM General Mills All Rights Reserved

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