Pillsbury® pizza crust transforms into wraps for a veggie-packed, Asian sandwich filling.
Bake-Off® Contest 45, 2012
Sandra Gallant
Forestville, California
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3/4
-
cup lightly packed fresh parsley leaves
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1/2
-
cup apricot preserves
-
1/3
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cup reduced-sodium soy sauce
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4
-
tablespoons fresh lemon juice
-
2
-
teaspoons fresh lime juice
-
1/2
-
teaspoon ground mustard
-
1/2
-
teaspoon ground ginger
-
3/4
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lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
-
3/4
-
cup lightly packed fresh cilantro
-
1/2
-
cup lightly packed fresh mint leaves
-
1/4
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cup Crisco® 100% Extra Virgin Olive Oil
-
3
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cloves garlic
-
1/4
-
teaspoon salt
-
1
-
can Pillsbury™ refrigerated thin pizza crust
-
1
-
cup shredded red cabbage
-
2/3
-
cup shredded carrot
-
1/4
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cup cashews, halves and pieces, coarsely chopped
Steps
-
1
Chop 2 tablespoons of the parsley leaves; set aside. In 1-quart saucepan, stir together apricot preserves, soy sauce, 2 tablespoons of the lemon juice, lime juice, mustard and ginger. Cook and stir over medium heat until slightly thickened, about 5 minutes. Stir in 2 tablespoons chopped parsley and shrimp. Transfer to bowl; set aside.
-
2
To make fresh herb dressing, in food processor or blender, combine remaining parsley leaves, cilantro, mint, olive oil, garlic, salt and remaining 2 tablespoons lemon juice. Cover; process until herbs are finely chopped, scraping down side of bowl if necessary. Set aside.
-
3
Heat oven to 350°F. Line large cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough. Cut dough in half lengthwise and crosswise, forming 4 rectangles. Place on cookie sheet.
-
4
Bake 4 minutes. Turn dough over; bake an additional 4 to 6 minutes or until light golden brown. With tongs, transfer warm pizza crusts to 4 (2 1/2- to 3-inch diameter) drinking glasses, draping crust lengthwise to form “U” shape.
-
5
With slotted spoon, remove shrimp from marinade; discard marinade. To make each wrap, spread about 2 tablespoons herb dressing evenly over inside of wrap; top with 1/4 cup of cabbage, about 2 tablespoons carrot and 1/4 of the shrimp. Sprinkle each with cashews. Fold long edges together to form wrap.
-
1
Chop 2 tablespoons of the parsley leaves; set aside. In 1-quart saucepan, stir together apricot preserves, soy sauce, 2 tablespoons of the lemon juice, lime juice, mustard and ginger. Cook and stir over medium heat until slightly thickened, about 5 minutes. Stir in 2 tablespoons chopped parsley and shrimp. Transfer to bowl; set aside.
-
2
To make fresh herb dressing, in food processor or blender, combine remaining parsley leaves, cilantro, mint, olive oil, garlic, salt and remaining 2 tablespoons lemon juice. Cover; process until herbs are finely chopped, scraping down side of bowl if necessary. Set aside.
-
3
Heat oven to 350°F. Line large cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough. Cut dough in half lengthwise and crosswise, forming 4 rectangles. Place on cookie sheet.
-
4
Bake 4 minutes. Turn dough over; bake an additional 4 to 6 minutes or until light golden brown. With tongs, transfer warm pizza crusts to 4 (2 1/2- to 3-inch diameter) drinking glasses, draping crust lengthwise to form “U” shape.
-
5
With slotted spoon, remove shrimp from marinade; discard marinade. To make each wrap, spread about 2 tablespoons herb dressing evenly over inside of wrap; top with 1/4 cup of cabbage, about 2 tablespoons carrot and 1/4 of the shrimp. Sprinkle each with cashews. Fold long edges together to form wrap.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 620
- Calories from Fat
- 220
% Daily Value
- Total Fat
- 25g
- 38%
-
- Saturated Fat
- 4g
- 20%
- Trans Fat
- 0g
- Cholesterol
- 165mg
- 55%
- Sodium
- 1520mg
- 63%
- Total Carbohydrate
- 73g
- 24%
-
- Dietary Fiber
- 3g
- 14%
- Sugars
- 7g
- Protein
- 27g
- Vitamin A
- 90%
- 90%
- Vitamin C
- 30%
- 30%
- Calcium
- 8%
- 8%
- Iron
- 35%
- 35%
Exchanges:
3 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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