Monterey Mini Pizzas

  • Prep 15 min
  • Total 40 min
  • Ingredients 9
  • Servings 8
Monterey Mini Pizzas

Ingredients

1
can (16.3 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits
1
cup Old El Paso™ Refried Beans (from 16-oz. can)
1
cup Old El Paso™ Thick 'n Chunky Salsa
1/4
cup sliced ripe olives
3
tablespoons Old El Paso™ Chopped Green Chiles (from 4.5-oz. can)
6
oz. (1 1/2 cups) shredded colby-Monterey Jack cheese blend
2
tablespoons chopped fresh cilantro
1/2
cup sour cream
Chopped green onions, if desired

Steps

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  • 1
    Heat oven to 350°F. Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Place rounds on ungreased cookie sheets.
  • 2
    Spread 2 tablespoons refried beans over each round. Top each with 2 tablespoons salsa, olives and green chiles. Sprinkle with cheese and cilantro.
  • 3
    Bake at 350°F. for 18 to 23 minutes or until edges are golden brown and cheese is melted. Top each pizza with 1 tablespoon sour cream. Garnish with onions. Serve immediately.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Pizza
Calories
360
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
9g
45%
Cholesterol
25mg
8%
Sodium
1160mg
48%
Total Carbohydrate
34g
11%
Dietary Fiber
3g
12%
Sugars
8g
Protein
11g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
2 Starch; 1/2 Fruit; 1/2 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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