Triple Cheese Pesto Pita Pizzas |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | 15 minutes | 12 minutes | 450 | 260 | 29g | 690mg | 36g | 16g | 55mg |
| INGREDIENTS: | ||
| 1 package (8 ounces) Wisconsin cream cheese, softened | 2 tablespoons milk | 6 whole wheat or white pita breads (6 inches in diameter) |
| 6 tablespoons pesto | 1 can (2-1/4 ounces) sliced ripe olives, drained | 1 cup shredded Mozzarella cheese (4 ounces) |
| 2 tablespoons grated Parmesan cheese | 2 tablespoons chopped fresh parsley | |
| 1 | Heat oven to 425 F. |
| 2 | Mix cream cheese and milk until smooth. |
| 3 | Place pita breads on ungreased large cookie sheet. Spread chream cheese mixture over pita breads to within 1/4 inch of edges. Carefully spread pesto over cream cheese. Top with olives. Sprinkle with cheeses and parsley. |
| 4 | Bake 7 to 12 minutes or until pizzas are hot and cheeses are melted. |