Easy, peasy, caprese! Make this delicious, meatless dinner in about 30 minutes.
Bake-Off® Contest 47, 2014
Mary Beth Protomastro
New York, New York
roll Pillsbury™ refrigerated sugar cookie dough
box (10 oz) frozen corn & butter sauce
oz fresh mozzarella cheese, shredded (2 cups)
medium tomatoes, coarsely chopped
small fresh basil leaves
Let cookie dough stand at room temperature 10 minutes to soften. Microwave corn as directed on box; let stand 2 minutes.
Heat griddle or skillet over medium heat (350°F). In food processor or blender, place corn. Cover; process with quick on-and-off motions until coarsely chopped.
In large bowl, break up cookie dough. Add corn, cornmeal, eggs and 1/4 teaspoon salt. Beat with electric mixer on medium speed about 1 minute or until well blended.
For each corn cake, scoop slightly less than 1/4 cup batter onto hot griddle; spread to 3 1/2-inch round. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; top each corn cake with 1 heaping tablespoon cheese and 1 heaping tablespoon tomato. Cook until bottom side is golden brown and cheese is melted. Top with 1 basil leaf. Serve warm.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 Fat;
Carbohydrate Choice3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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