Profiteroles, which are miniature cream puffs, are made easy when prepared in the Deluxe Mini-Muffin Pan. You can make them ahead of time and freeze (unfilled) in a ziptop bag. These bite-sized treats are easier to make than you would think!
The Pampered Chef ® Profiterole Puffs Recipe
Puffs
3/4 cup water
1/4 cup butter or margarine
1/4 teaspoon salt
3/4 cup all-purpose flour
3 eggs, lightly beaten
Filling and Topping
1 container (8 ounces) frozen whipped topping, thawed
1/2 cup powdered sugar
1/2 teaspoon Double-Strength Vanilla
2 tablespoons chopped pistachios or almonds
1/4 cup prepared chocolate frosting, melted
Preheat oven to 375°F. For puffs, in (1.5-qt.) Saucepan, combine water, butter and salt; bring to a boil over high heat. Add flour all at once. Using Classic Scraper, stir mixture vigorously about 1 minute or until mixture leaves sides of pan and forms into a ball. Remove from heat; place dough into Classic Batter Bowl. Add eggs and whisk until smooth and very thick using Stainless Whisk.
Lightly spray Deluxe Mini-Muffin Pan with oil using Kitchen Spritzer. Using slightly mounded Small Scoop, scoop batter into cups. Bake 22-25 minutes or until deep golden brown. Remove from oven and make a small cut into side of each puff using Quikut Paring Knife to release excess steam. Remove puffs from pan to Stackable Cooling Rack; cool completely.
For filling, combine whipped topping, powdered sugar and vanilla. Mix gently until well blended using Small Mix 'N Scraper®. Attach bismark tip to Easy Accent® Decorator; fill with filling and pipe into center of each puff. For topping, chop pistachios using Food Chopper. Place frosting in Prep Bowl; microwave on HIGH 5-10 seconds or until melted. Drizzle frosting over puffs and sprinkle with pistachios.
Yield: 24 puffs
Nutrients per serving: (1 puff): Calories 90, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 30 mg, Carbohydrate 9 g, Protein 1 g, Sodium 55 mg, Fiber 0 g
Cook's Tip: To prepare filling using heavy whipping cream, combine 1 1/2 cups heavy whipping cream, 3/4 cup powdered sugar and 1/2 teaspoon Double-Strength Vanilla in Stainless (2-qt.) Mixing Bowl. Set over Stainless (4-qt.) Mixing Bowl that is filled with ice. Beat cream until stiff peaks form using Stainless Double Balloon Whisk, about 5-7 minutes. Proceed as recipe directs.
If desired, 1 teaspoon vanilla can be substituted for the Double-Strength Vanilla.
Try filling these with your favorite instant pudding.
© 2009 The Pampered Chef used under license.
Showing posts with label RoW. Show all posts
Showing posts with label RoW. Show all posts
Tuesday, September 27, 2011
Saturday, August 20, 2011
RoW - Colossal Chopped Salad
Feeding a crowd of teenagers? Need to take something to a summer gathering? The Colossal Chopped Salad is a favorite of mine. I usually make it as it is below, but sometimes I have extra cooked chicken or veggies that need to be used up. They fit wonderfully in this lively medley of color and flavor.
The Pampered Chef ® Colossal Chopped Salad Recipe
1 package (16 ounces) uncooked penne pasta
1 head romaine lettuce, thinly sliced
2 cups diced cooked chicken
1/2 cup sliced red onion
1 yellow summer squash or zucchini
2 plum tomatoes
1 large carrot, peeled
1 can (3.25 ounces) pitted ripe olives, drained
1/2 cup (2 ounces) grated fresh Parmesan cheese
1 cup Italian or ranch salad dressing
Cook pasta according to package directions in (8-qt.) Stockpot; drain and rinse under cold running water using large Colander. Spoon pasta onto Simple Additions® Large Round Bowl.
Meanwhile, thinly slice lettuce and dice chicken using Chef's Knife. Slice red onion using Ultimate Mandoline fitted with v-shaped blade. Slice yellow squash with Ultimate Mandoline fitted with crinkle blade; cut slices in half using Santoku Knife. Slice tomatoes using Tomato Knife; cut slices in half. Cut carrot into julienne strips using Julienne Peeler; cut strips into 1-inch pieces using Paring Knife. Slice olives using Egg Slicer Plus®.
Top pasta with lettuce, chicken, onion, yellow squash, tomatoes, carrot and olives. Grate Parmesan cheese over vegetables using Ultimate Mandoline fitted with grating blade.
Drizzle dressing over salad; toss using Bamboo Spatulas just before serving.
Yield: 16 servings
Nutrients per serving: Calories 230, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 15 mg, Carbohydrate 25 g, Protein 11 g, Sodium 230 mg, Fiber 2 g
Cook's Tip: If desired, one of the four delicious salad dressing recipes printed on the side of the Measure, Mix & Pour™ can be substituted for the bottled salad dressing.
© 2009 The Pampered Chef used under license.
The Pampered Chef ® Colossal Chopped Salad Recipe
1 package (16 ounces) uncooked penne pasta
1 head romaine lettuce, thinly sliced
2 cups diced cooked chicken
1/2 cup sliced red onion
1 yellow summer squash or zucchini
2 plum tomatoes
1 large carrot, peeled
1 can (3.25 ounces) pitted ripe olives, drained
1/2 cup (2 ounces) grated fresh Parmesan cheese
1 cup Italian or ranch salad dressing
Cook pasta according to package directions in (8-qt.) Stockpot; drain and rinse under cold running water using large Colander. Spoon pasta onto Simple Additions® Large Round Bowl.
Meanwhile, thinly slice lettuce and dice chicken using Chef's Knife. Slice red onion using Ultimate Mandoline fitted with v-shaped blade. Slice yellow squash with Ultimate Mandoline fitted with crinkle blade; cut slices in half using Santoku Knife. Slice tomatoes using Tomato Knife; cut slices in half. Cut carrot into julienne strips using Julienne Peeler; cut strips into 1-inch pieces using Paring Knife. Slice olives using Egg Slicer Plus®.
Top pasta with lettuce, chicken, onion, yellow squash, tomatoes, carrot and olives. Grate Parmesan cheese over vegetables using Ultimate Mandoline fitted with grating blade.
Drizzle dressing over salad; toss using Bamboo Spatulas just before serving.
Yield: 16 servings
Nutrients per serving: Calories 230, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 15 mg, Carbohydrate 25 g, Protein 11 g, Sodium 230 mg, Fiber 2 g
Cook's Tip: If desired, one of the four delicious salad dressing recipes printed on the side of the Measure, Mix & Pour™ can be substituted for the bottled salad dressing.
© 2009 The Pampered Chef used under license.
Saturday, August 13, 2011
RoW - Strawberry Amaretto Pastries
Dainty and delectable, these petite pastries are embellished with sliced strawberries and orange zest. These can be made a few hours ahead without getting soggy.
The Pampered Chef ® Strawberry Amaretto Pastries Recipe
1/2 package (17.3 ounces) frozen puff pastry sheets (1 sheet), thawed
1/2 cup sliced almonds, divided
1 tablespoon granulated sugar
1 container (8 ounces) sour cream
1/2 cup powdered sugar
1/4 teaspoon almond extract
1 1/2 cups thawed, frozen whipped topping
12 large strawberries, sliced
1 orange
Preheat oven to 400°F. Unfold pastry dough onto Large Bar Pan. Finely chop half of the almonds using Food Chopper. Combine chopped almonds and sugar in Prep Bowl; sprinkle evenly over surface of dough. Lightly press almond mixture into dough using Small Mix 'N Scraper®.
Using Pizza Cutter, cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares. Using Mini-Serving Spatula, separate squares evenly over surface of bar pan. Bake 16-18 minutes or until puffed and golden brown. Remove from bar pan to Stackable Cooling Rack; cool completely.
Place remaining almonds in (8-in.) Sauté Pan. Cook over medium-high heat 2-3 minutes or until lightly toasted, stirring occasionally; remove from heat. Coarsely chop using Food Chopper and set aside.
Whisk sour cream, powdered sugar and almond extract in Classic Batter Bowl using Stainless Whisk. Fold in whipped topping using Small Mix 'N Scraper®. Slice strawberries using Utility Knife. Split open each pastry square; arrange half of the strawberries into bottom of each shell. Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds. Top with remaining sliced strawberries. Zest orange over strawberries using Microplane® Adjustable Grater. Place tops of pastry shells over filling. Serve immediately.
Yield: 12 pastries
Nutrients per serving: (1 pastry): Calories 230, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 15 mg, Carbohydrate 24 g, Protein 4 g, Sodium 75 mg, Fiber 3 g
Cook's Tip: Sliced peaches or nectarines can be substituted for the strawberries, if desired.
Cut the pastry squares in half BEFORE cooking to make 24 smaller servings.
© 2009 The Pampered Chef used under license.
The Pampered Chef ® Strawberry Amaretto Pastries Recipe
1/2 package (17.3 ounces) frozen puff pastry sheets (1 sheet), thawed
1/2 cup sliced almonds, divided
1 tablespoon granulated sugar
1 container (8 ounces) sour cream
1/2 cup powdered sugar
1/4 teaspoon almond extract
1 1/2 cups thawed, frozen whipped topping
12 large strawberries, sliced
1 orange
Preheat oven to 400°F. Unfold pastry dough onto Large Bar Pan. Finely chop half of the almonds using Food Chopper. Combine chopped almonds and sugar in Prep Bowl; sprinkle evenly over surface of dough. Lightly press almond mixture into dough using Small Mix 'N Scraper®.
Using Pizza Cutter, cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares. Using Mini-Serving Spatula, separate squares evenly over surface of bar pan. Bake 16-18 minutes or until puffed and golden brown. Remove from bar pan to Stackable Cooling Rack; cool completely.
Place remaining almonds in (8-in.) Sauté Pan. Cook over medium-high heat 2-3 minutes or until lightly toasted, stirring occasionally; remove from heat. Coarsely chop using Food Chopper and set aside.
Whisk sour cream, powdered sugar and almond extract in Classic Batter Bowl using Stainless Whisk. Fold in whipped topping using Small Mix 'N Scraper®. Slice strawberries using Utility Knife. Split open each pastry square; arrange half of the strawberries into bottom of each shell. Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds. Top with remaining sliced strawberries. Zest orange over strawberries using Microplane® Adjustable Grater. Place tops of pastry shells over filling. Serve immediately.
Yield: 12 pastries
Nutrients per serving: (1 pastry): Calories 230, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 15 mg, Carbohydrate 24 g, Protein 4 g, Sodium 75 mg, Fiber 3 g
Cook's Tip: Sliced peaches or nectarines can be substituted for the strawberries, if desired.
Cut the pastry squares in half BEFORE cooking to make 24 smaller servings.
© 2009 The Pampered Chef used under license.
Saturday, August 6, 2011
RoW - Lemon Chicken Pasta Toss
In about 30 minutes you can make a family friendly meal that is bursting with color and flavor! This will soon become a family and entertaining favorite!
The Pampered Chef ® Lemon Chicken Pasta Toss Recipe
8 ounces uncooked radiatore pasta
1 medium onion, chopped
1 small carrot, peeled
3 garlic cloves, pressed
1 small red bell pepper
2 cups small broccoli florets
1/4 teaspoon salt
2 cups diced, cooked chicken breasts
1 cup prepared Alfredo sauce
1/2 cup hot water
1 lemon, cut in half crosswise
1/4 cup (1 ounce) grated fresh Parmesan cheese
Snipped parsley and coarsely ground black pepper (optional)
Cook pasta in (4-qt.) Casserole for 2 minutes less than package directions; drain. Meanwhile, chop onion using Food Chopper. Slice carrot using Crinkle Cutter. Lightly spray Stir-Fry Skillet with oil using Kitchen Spritzer. Cook and stir onion, carrot and garlic pressed with Garlic Press over medium heat 4-5 minutes or until carrots are crisp-tender. Meanwhile, slice bell pepper into strips; cut strips in half. Combine bell pepper, broccoli and salt in Large Micro-Cooker®. Microwave, covered, on HIGH 1-2 minutes or until vegetables are crisp-tender.
Add pasta, steamed vegetables, chicken, Alfredo sauce and water to skillet. Squeeze lemon halves over pasta using Citrus Press; cook and stir until heated through. Grate Parmesan cheese over pasta using Deluxe Cheese Grater; sprinkle with parsley and black pepper, if desired.
Yield: 6 servings
Nutrients per serving: Light: Calories 340, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 80 mg, Carbohydrate 35 g, Protein 27 g, Sodium 530 mg, Fiber 3 g
Cook's Tip: For extra flavor, season chicken breasts with Pantry Citrus & Basil Rub or Pantry Crushed Peppercorn & Garlic Rub and grill. Proceed as recipe directs.
Add different or more summer vegetables if desired.
© 2009 The Pampered Chef used under license.
The Pampered Chef ® Lemon Chicken Pasta Toss Recipe
8 ounces uncooked radiatore pasta
1 medium onion, chopped
1 small carrot, peeled
3 garlic cloves, pressed
1 small red bell pepper
2 cups small broccoli florets
1/4 teaspoon salt
2 cups diced, cooked chicken breasts
1 cup prepared Alfredo sauce
1/2 cup hot water
1 lemon, cut in half crosswise
1/4 cup (1 ounce) grated fresh Parmesan cheese
Snipped parsley and coarsely ground black pepper (optional)
Cook pasta in (4-qt.) Casserole for 2 minutes less than package directions; drain. Meanwhile, chop onion using Food Chopper. Slice carrot using Crinkle Cutter. Lightly spray Stir-Fry Skillet with oil using Kitchen Spritzer. Cook and stir onion, carrot and garlic pressed with Garlic Press over medium heat 4-5 minutes or until carrots are crisp-tender. Meanwhile, slice bell pepper into strips; cut strips in half. Combine bell pepper, broccoli and salt in Large Micro-Cooker®. Microwave, covered, on HIGH 1-2 minutes or until vegetables are crisp-tender.
Add pasta, steamed vegetables, chicken, Alfredo sauce and water to skillet. Squeeze lemon halves over pasta using Citrus Press; cook and stir until heated through. Grate Parmesan cheese over pasta using Deluxe Cheese Grater; sprinkle with parsley and black pepper, if desired.
Yield: 6 servings
Nutrients per serving: Light: Calories 340, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 80 mg, Carbohydrate 35 g, Protein 27 g, Sodium 530 mg, Fiber 3 g
Cook's Tip: For extra flavor, season chicken breasts with Pantry Citrus & Basil Rub or Pantry Crushed Peppercorn & Garlic Rub and grill. Proceed as recipe directs.
Add different or more summer vegetables if desired.
© 2009 The Pampered Chef used under license.
Saturday, July 30, 2011
RoW - Strawberry Ice
The summer is in full swing which means hot weather and a need to cool down. Use my Product of the Week, the Manual Food Processor, to make this fast, simple and cool Strawberry Ice.
The Pampered Chef ® Strawberry Ice Recipe
2 tbsp (30 mL) sugar
2 tbsp (30 mL) cold water, divided
2 cups (500 mL) frozen unsweetened strawberries
Cinnamon Crunch Chips (optional)
Place sugar and 1 tbsp (15 mL) of the water in (1-cup/250-mL) Prep Bowl; stir. Microwave on HIGH 20–30 seconds or until sugar is dissolved, stirring once. Add remaining water; stir. Place frozen strawberries in Small Batter Bowl. Microwave on HIGH 30–50 seconds or until strawberries are slightly thawed.
Add one-third of the strawberries to Manual Food Processor; cover and pump handle until coarsely chopped, scraping down sides as necessary. Add and coarsely chop remaining strawberries, one-third at a time, until all berries are coarsely chopped.
Add sugar mixture to strawberries. Cover and process to desired consistency. Serve ice immediately with Cinnamon Crunch Chips, if desired, or place in freezer until ready to serve.
Yield: 6 servings
Nutrients per serving: (1/4 cup/50 mL): Calories 35, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 9 g, Protein 0 g, Sodium 0 mg, Fiber 1 g
Cinnamon Crunch Chips
2 7-in. (18-cm) flour tortillas
1 tbsp (15 mL) Sweet Cinnamon Sprinkle
Preheat oven to 400°F (200°C). Lightly spray tortillas with water using Kitchen Spritzer. Sprinkle tortillas with sprinkle. Using Pizza Cutter, cut each tortilla into six wedges; arrange in a single layer on Large Round Stone with Handles.
Bake 8–10 minutes or until edges are lightly browned and crisp. Remove chips from baking stone to Stackable Cooling Rack; cool completely.
Yield: 12 chips (6 servings)
U.S. Nutrients per serving (2 chips): Calories 35, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 6 g, Protein 1 g, Sodium 90 mg, Fiber 0 g
© 2009 The Pampered Chef used under license.
The Pampered Chef ® Strawberry Ice Recipe
2 tbsp (30 mL) sugar
2 tbsp (30 mL) cold water, divided
2 cups (500 mL) frozen unsweetened strawberries
Cinnamon Crunch Chips (optional)
Place sugar and 1 tbsp (15 mL) of the water in (1-cup/250-mL) Prep Bowl; stir. Microwave on HIGH 20–30 seconds or until sugar is dissolved, stirring once. Add remaining water; stir. Place frozen strawberries in Small Batter Bowl. Microwave on HIGH 30–50 seconds or until strawberries are slightly thawed.
Add one-third of the strawberries to Manual Food Processor; cover and pump handle until coarsely chopped, scraping down sides as necessary. Add and coarsely chop remaining strawberries, one-third at a time, until all berries are coarsely chopped.
Add sugar mixture to strawberries. Cover and process to desired consistency. Serve ice immediately with Cinnamon Crunch Chips, if desired, or place in freezer until ready to serve.
Yield: 6 servings
Nutrients per serving: (1/4 cup/50 mL): Calories 35, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 9 g, Protein 0 g, Sodium 0 mg, Fiber 1 g
Cinnamon Crunch Chips
2 7-in. (18-cm) flour tortillas
1 tbsp (15 mL) Sweet Cinnamon Sprinkle
Preheat oven to 400°F (200°C). Lightly spray tortillas with water using Kitchen Spritzer. Sprinkle tortillas with sprinkle. Using Pizza Cutter, cut each tortilla into six wedges; arrange in a single layer on Large Round Stone with Handles.
Bake 8–10 minutes or until edges are lightly browned and crisp. Remove chips from baking stone to Stackable Cooling Rack; cool completely.
Yield: 12 chips (6 servings)
U.S. Nutrients per serving (2 chips): Calories 35, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 6 g, Protein 1 g, Sodium 90 mg, Fiber 0 g
© 2009 The Pampered Chef used under license.
Saturday, July 23, 2011
RoW - Recipe of the Week - Three Cheese Garden Pizza
Sharing recipes of fast and tasty food is a favorite of mine. I enjoy hearing how people have modified the recipes to suit their family's tastes, how much they loved it and requests for different types of recipes! There is just something special about a satisfied customer that I love! Here is the first post in the Recipe of the Week series. I plan to post a new (hopefully tested by me!) recipe each Saturday. If you have requests you can post them in the comments. It might be better if you email them to me at jensenkate@gmail.com. This recipe is also a "New Consultant Recipe" which means it can be made with only the products in the New Consultant Kit.
Three-Cheese Garden Pizza
Garden-fresh vegetables and a trio of cheeses make this pizza a winner. You can serve it as an appetizer or a lighter main dish at around $2 per serving!*
1 pkg (13.8 oz) refrigerated pizza crust
1 tbsp plus 1 tsp vegetable oil, divided
2 garlic cloves, pressed
4 oz cheddar cheese, grated
4 oz mozzarella cheese, grated
1 oz Parmesan cheese, grated
1 tsp Italian seasoning
1 small onion
2 plum tomatoes
1 medium zucchini
1 cup mushrooms
1. Preheat oven to 400°F. Lightly brush 1 tsp of the oil over Large Bar Pan using Chef’s Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Place remaining oil in (1-cup) Prep Bowl. Press garlic into oil using Garlic Press; brush evenly over dough. Bake crust 7 minutes.
2. Meanwhile, grate cheddar and mozzarella cheeses using Ultimate Mandoline fitted with grating blade; place in Classic Batter Bowl. Grate Parmesan cheese over batter bowl using Microplane® Adjustable Grater. Add Italian seasoning using Adjustable Measuring Spoon; toss lightly using Small Mix ‘N Scraper® and set aside. Using Ultimate Mandoline, slice onion and tomatoes using v-shaped blade; slice zucchini using crinkle cut blade. Thinly slice mushrooms using Utility Knife.
3. Remove pan from oven to Stackable Cooling Rack. Sprinkle half of the cheese mixture evenly over crust; layer evenly with onion, zucchini, tomatoes and mushrooms. Sprinkle with remaining cheese mixture. Bake 15–18 minutes or until crust is golden brown; remove from oven to cooling rack. Cut into squares using Pizza Cutter. Serve using Mini-Serving Spatula.
Yield: 6 main dish servings or 12 appetizer servings
U.S. Nutrients per serving (1 main dish serving): Calories 350, Total Fat 15 g, Saturated Fat 8 g, Cholesterol 35 mg, Carbohydrate 36 g, Protein 17 g, Sodium 810 mg, Fiber 2 g
Cook’s Tips:
• Brushing the bar pan with about 1 tsp vegetable oil will produce a crisp, evenly browned crust.
• For best results, layer vegetables over the pizza in the order as directed in Step
• Prebaking the pizza crust will help keep it from getting soggy when topped with vegetables that have a high water content.
• Sprinkling some of the cheese on the crust before topping the pizza provides a barrier between the crust and the moist toppings.
• Italian Seasoning Mix can be substituted for the Italian seasoning, if desired.
*Prices based on main dish serving size. Prices are estimated and vary regionally.
Around $2 per serving!*
Three-Cheese Garden Pizza
Garden-fresh vegetables and a trio of cheeses make this pizza a winner. You can serve it as an appetizer or a lighter main dish at around $2 per serving!*
1 pkg (13.8 oz) refrigerated pizza crust
1 tbsp plus 1 tsp vegetable oil, divided
2 garlic cloves, pressed
4 oz cheddar cheese, grated
4 oz mozzarella cheese, grated
1 oz Parmesan cheese, grated
1 tsp Italian seasoning
1 small onion
2 plum tomatoes
1 medium zucchini
1 cup mushrooms
1. Preheat oven to 400°F. Lightly brush 1 tsp of the oil over Large Bar Pan using Chef’s Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Place remaining oil in (1-cup) Prep Bowl. Press garlic into oil using Garlic Press; brush evenly over dough. Bake crust 7 minutes.
2. Meanwhile, grate cheddar and mozzarella cheeses using Ultimate Mandoline fitted with grating blade; place in Classic Batter Bowl. Grate Parmesan cheese over batter bowl using Microplane® Adjustable Grater. Add Italian seasoning using Adjustable Measuring Spoon; toss lightly using Small Mix ‘N Scraper® and set aside. Using Ultimate Mandoline, slice onion and tomatoes using v-shaped blade; slice zucchini using crinkle cut blade. Thinly slice mushrooms using Utility Knife.
3. Remove pan from oven to Stackable Cooling Rack. Sprinkle half of the cheese mixture evenly over crust; layer evenly with onion, zucchini, tomatoes and mushrooms. Sprinkle with remaining cheese mixture. Bake 15–18 minutes or until crust is golden brown; remove from oven to cooling rack. Cut into squares using Pizza Cutter. Serve using Mini-Serving Spatula.
Yield: 6 main dish servings or 12 appetizer servings
U.S. Nutrients per serving (1 main dish serving): Calories 350, Total Fat 15 g, Saturated Fat 8 g, Cholesterol 35 mg, Carbohydrate 36 g, Protein 17 g, Sodium 810 mg, Fiber 2 g
Cook’s Tips:
• Brushing the bar pan with about 1 tsp vegetable oil will produce a crisp, evenly browned crust.
• For best results, layer vegetables over the pizza in the order as directed in Step
• Prebaking the pizza crust will help keep it from getting soggy when topped with vegetables that have a high water content.
• Sprinkling some of the cheese on the crust before topping the pizza provides a barrier between the crust and the moist toppings.
• Italian Seasoning Mix can be substituted for the Italian seasoning, if desired.
*Prices based on main dish serving size. Prices are estimated and vary regionally.
Around $2 per serving!*
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