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Sun-Dried Tomato Mini Pizzas

  • Prep 20 min
  • Total 40 min
  • Ingredients 6
  • Servings 10
  • Pinterest
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  • Save
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Pinwheel-shaped breadsticks get loaded with the good stuff: tomatoes, basil and cheese! MORE+ LESS-

Bake-Off® Contest 39, 2000
Arlington, Virginia

Ingredients

1/3
cup oil-packed sun-dried tomatoes, chopped, drained, reserving 1 tablespoon oil
1
cup finely chopped onions
1/4
cup chopped fresh basil
Freshly ground black pepper
1
(10.6-oz.) pkg. Pillsbury™ Refrigerated Parmesan Breadsticks
1
oz. (1/4 cup) shredded fresh Asiago cheese or finely shredded mozzarella cheese

Steps

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  • 1
    Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Heat reserved 1 tablespoon tomato oil in medium skillet over medium heat until hot. Add onions; cook until tender, stirring occasionally. Remove from heat. Add tomatoes, basil, pepper to taste and Parmesan spread from container; mix well.
  • 2
    Separate dough into 10 breadsticks. Reroll each breadstick into pinwheel shape. Place 2 inches apart on sprayed cookie sheet. Press out from center of each pinwheel to form 2 1/2-inch round. (Edges will curl up slightly.) Spoon tomato mixture into center of each pinwheel. Sprinkle with cheese.
  • 3
    Bake at 350°F. for 15 to 20 minutes or until edges are golden brown. Serve warm.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Appetizer
Calories
130
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
2g
10%
Cholesterol
3mg
1%
Sodium
340mg
14%
Total Carbohydrate
14g
5%
Dietary Fiber
1g
4%
Sugars
3g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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