Two favorites – bacon and cheese bake up into the cheesiest mini pizzas! Thanks Pillsbury® pizza crust for making it so easy!
Bake-Off® Contest 45, 2012
Peggy Sullivan
Radford, Virginia
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2
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tablespoons unsalted or salted butter, melted
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2
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teaspoons Worcestershire sauce
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1/3
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cup Progresso™ panko bread crumbs
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1
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tablespoon shredded Parmesan cheese
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1/4
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teaspoon cracked black pepper
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1
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can Pillsbury™ refrigerated thin pizza crust
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3
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slices bacon, cut in half
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1/4
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cup finely chopped sweet onion
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2/3
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cup refrigerated four-cheese Alfredo pasta sauce
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1/2
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cup shredded Gruyère cheese (2 oz)
Steps
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1
Heat oven to 400°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. In small bowl, stir together butter and 1 teaspoon of the Worcestershire sauce until well blended. In shallow dish, combine bread crumbs, Parmesan cheese and pepper; mix well.
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2
Remove pizza crust dough from can, but do not unroll dough. Using sharp knife, cut roll into 16 slices. With hands, flatten each slice into 2 1/2-inch round. Brush both sides of each round with butter mixture; coat both sides with bread crumb mixture. Place 1/2 inch apart on cookie sheet.
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3
Bake 4 to 8 minutes or until light golden brown.
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4
Meanwhile, in 10-inch skillet over medium heat, cook bacon until crisp. Drain on paper towels; crumble. Reserve 1 teaspoon bacon drippings in skillet. Add onion; cook over medium heat 1 to 2 minutes, stirring frequently, or until tender. Remove from heat; stir in Alfredo sauce, remaining 1 teaspoon Worcestershire sauce and bacon. Spoon about 2 teaspoons bacon mixture onto each round; sprinkle with Gruyère cheese.
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5
Bake 7 to 10 minutes or until cheese is melted. Serve warm.
-
1
Heat oven to 400°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. In small bowl, stir together butter and 1 teaspoon of the Worcestershire sauce until well blended. In shallow dish, combine bread crumbs, Parmesan cheese and pepper; mix well.
-
2
Remove pizza crust dough from can, but do not unroll dough. Using sharp knife, cut roll into 16 slices. With hands, flatten each slice into 2 1/2-inch round. Brush both sides of each round with butter mixture; coat both sides with bread crumb mixture. Place 1/2 inch apart on cookie sheet.
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3
Bake 4 to 8 minutes or until light golden brown.
-
4
Meanwhile, in 10-inch skillet over medium heat, cook bacon until crisp. Drain on paper towels; crumble. Reserve 1 teaspoon bacon drippings in skillet. Add onion; cook over medium heat 1 to 2 minutes, stirring frequently, or until tender. Remove from heat; stir in Alfredo sauce, remaining 1 teaspoon Worcestershire sauce and bacon. Spoon about 2 teaspoons bacon mixture onto each round; sprinkle with Gruyère cheese.
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5
Bake 7 to 10 minutes or until cheese is melted. Serve warm.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 140
- Calories from Fat
- 70
% Daily Value
- Total Fat
- 8g
- 13%
-
- Saturated Fat
- 4g
- 21%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 6%
- Sodium
- 220mg
- 9%
- Total Carbohydrate
- 12g
- 4%
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- Dietary Fiber
- 0g
- 0%
- Sugars
- 1g
- Protein
- 4g
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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