Pillsbury Recommends:

Pizza Squares Continental

Prep 30 min
Total 55 min
Ingredients 7
Servings 16

Looking for an Italian appetizer? Then check out these cheesy pizza squares made with Pillsbury® refrigerated pizza crust – a tasty snack!

By Pillsbury Kitchens

Updated November 3, 2010

Bake-Off® Contest 38, 1998

Gilda Lester

Wilmington, North Carolina

Ingredients

1

can (13.8 oz) Pillsbury™ refrigerated classic pizza crust or 1 can (11 oz) Pillsbury™ refrigerated thin pizza crust
2

tablespoons olive oil
2

large onions, thinly sliced (4 cups)
6

oz sliced provolone cheese
1

jar (7 or 7.25 oz) roasted red bell peppers, drained, cut into thin strips
2

oz Montrachet or other chèvre (goat) cheese, crumbled (1/3 cup)
2

tablespoons pine nuts, if desired

Steps

1

If using classic crust: Heat oven to 425°F. Spray or grease 12-inch pizza pan or 13x9-inch pan. Unroll dough in pan. Starting at center, press out dough to edge of pan. If using thin crust: Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet. Starting at center, press out dough into 15x10-inch rectangle.
2

In 10-inch skillet, heat oil over medium heat until hot. Add onions; cook 10 to 12 minutes, stirring occasionally, until light golden brown. Arrange provolone cheese over dough. Spoon onions over cheese. Top with roasted bell peppers and Montrachet cheese.
3

Bake classic crust 16 to 21 minutes, thin crust 14 to 19 minutes, or until crust is golden brown. Sprinkle with pine nuts. Cut into 16 wedges or squares.

Nutrition Facts

Serving Size: 1 Appetizer

Calories: 140
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 10%
Saturated Fat 3g 16% Trans Fat 0g
Cholesterol: 10mg; 4%
Sodium: 280mg; 12%
Potassium: 90mg; 3%
Total Carbohydrate: 14g; 5%
Dietary Fiber 0g 0% Sugars 3g
Protein: 6g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 15%; 15%
Calcium: 10%; 10%
Iron: 6%; 6%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 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;