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Chile and Olive Pizza Snacks

Pillsbury Kitchens
Updated Nov 24, 2009
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In less than half an hour, turn refrigerated pizza crust into a crowd-pleasing appetizer by topping it with zesty chile pepper and olives.

Chile and Olive Pizza Snacks

  • Prep Time 10 min
  • Total 30 min
  • Ingredients 7
  • Servings 32
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Ingredients

  • 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
  • 1 cup shredded provolone cheese (4 oz)
  • 2 oz red onion, cut into 4 (1/4-inch-thick) slices (about 1/4 of large onion)
  • 1/2 cup coarsely chopped jalapeño-stuffed green olives (about 10 olives)
  • 2 teaspoons olive or vegetable oil
  • 1 poblano chile (5 oz), seeded, cut into thin rounds (about 2 cups)

Instructions

  • Step 
    1
    Heat oven to 400°F. Spray cookie sheet with cooking spray. On cookie sheet, unroll pizza dough into about 16x9-inch rectangle. Top evenly with oregano, cheese, onion and olives.
  • Step 
    2
    Heat 10-inch nonstick skillet over medium-high heat. Add oil and chile rounds; cook 3 to 4 minutes, stirring frequently, until edges of chile rounds begin to lightly brown.
  • Step 
    3
    Arrange chile rounds evenly over pizza toppings; press down gently. Bake 13 to 17 minutes or until edges of crust are golden brown.
  • Step 
    4
    Remove pizza from cookie sheet to cutting board. Cut into 8 rows by 4 rows to make 32 pieces. Serve warm.

Nutrition

50 Calories
2g Total Fat
2g Protein
7g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Appetizer
Calories
50
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
160mg
6%
Potassium
50mg
1%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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