Pizza Fingers with Sun-Dried Tomato Pesto
This recipe makes 44 piece servings
Nutritional Info |
|
|---|---|
| PER PIECE: about | - |
| cal | 69 |
| pro | 3 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 3 mg |
| sodium | 175 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 4 |
| vit A | 7 |
| vit C | 13 |
| folate | 5 |
- Portion size: 44 pieces
These pizza fingers have a crust thin enough to allow the toppings to shine yet firm enough so they don't fall off.
Ingredients
- 1 pkg 1pkgfrozen spinach, thawed
- 1 pkg 1pkgpizza dough
- 1 jar 1jarsun-dried tomato pesto
- 1 cup 1cupdrained roasted red pepper strips
- 2 tubes 2tubesgoat cheese, crumbled
- 1/4 tsp 1/4tsppepper
Preparation
Line 2 rimmed baking sheets with parchment paper or grease; set aside.
In sieve, drain spinach; press out moisture. Set aside.
Cut dough in half; roll each half to 11- x 7-inch (28 x 18 cm) rectangle. Place on prepared pans. Spread pesto over each, leaving oe-inch (5 mm) border. Sprinkle each with spinach, red peppers, goat cheese and pepper. (Make-ahead: Freeze until firm, about 2 hours. Wrap in plastic wrap then heavy-duty foil and freeze for up to 2 weeks. Unwrap and bake frozen,
adding 5 minutes.)
Bake, 1 sheet at a time, in bottom third of 450°F (230°C) oven until crust is crisp and golden, about 15 minutes. Cut into 3- x 1-inch (8 x 2.5 cm) fingers.
Source : Holiday Best 2005
