Mexican bean pizza

4 Servings

Ingredients

Quantity Ingredient
1 12-inch prebaked Italian bread shell
1 can (9-oz) bean dip
1¼ cup (5 oz) shredded Cheddar cheese
2 cups Shredded lettuce
¾ cup Chopped seeded tomato
3 tablespoons Sliced ripe olives

Directions

Heat oven to 425 degrees. Place bread shell on ungreased cookie sheet.

Spread bean dip evenly over shell. Sprinkle evenly with 1 cup of the cheese.

Bake at 425 for 6-8 minutes or until cheese is melted. Top with lettuce, tomato, remaining cheese and olives. If desired, serve with salsa.

CALORIES: 380 SODIUM: 770MG CHOLESTEROL: 45MG FAT: 19G

CARBOHYDRATE: 33G SAT: 9G

From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, .

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