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Suggest a better descriptionPreheat oven to 425?. Using lightly floured Dough and Pizza Roller, roll 1 pizza crust into a 10" x 12" rectangle on 12" x 15" Rectangle Baking Stone. Using Skinny Scraper, spread 1/4 cup of the pizza sauce over crust to within 1/2 inch of edge; reserve remaining sauce. Cut pepperoni into quarters using 5" Self-Sharpening Utility Knife. Chop bell pepper and onion using Food Chopper; sprinkle evenly over crust along with pepperoni and Co-Jack cheese. Unroll remining pizza crust; place over cheese-topped crust, shaping as needed to match edges. Press edges together with fingers to seal. Using Kitchen Spritzer, lightly spray crust with oil. Using Garlic Press, press garlic over crust; spread evenly. Grate Parmesan cheese using Deluxe Cheese Grater; sprinkle evenly over crust along with oregano. Using Pizza Cutter, score (do not cut all the way through) crust lengthwise and crosswise to form 4 rectangles. Diagonally score each rectangle to form 4 triangles for a total of 16 triangles. Bake 14 to 16 minutes or until deep golden brown. Use Pizza Cutter to separate triangles. Serve with warmed remaining pizza sauce.
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 33 | ||
Calories from Fat: 31 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.4mg | 0 % | |
Potassium 15.4mg | 0 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.5g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 33
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