Pizza Baguette
Melted cheese and sun-dried tomatoes wrapped in bread make great camping fare. If the baguette is too large for the grill, cut it in half and wrap separately.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 198 |
| pro | 8 g |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 21 g |
| fibre | 1 g |
| chol | 23 mg |
| sodium | 377 mg |
| % RDI: | - |
| calcium | 13% |
| iron | 8% |
| vit A | 6% |
| vit C | 12% |
| folate | 14% |
-
1 baguette (French stick)
1/2 cup (125 mL) herbed cream cheese
1/2 cup (125 mL) chopped sun-dried oil-packed tomatoes
1/4 cup (50 mL) chopped pickled jalapeño peppers (optional)
1 cup (250 mL) shredded part-skim mozzarella cheese
Preparation:
Slice baguette in half lengthwise. Spread cream cheese evenly over 1 cut side. Sprinkle with tomatoes, jalapeño peppers (if using) and mozzarella cheese. Top with remaining baguette half, pressing together; wrap in heavy-duty foil. (Make-ahead: Freeze for up to 1 week.)
Heat on grill over medium heat, turning once, about 10 minutes.
Source
Canadian Living Magazine: August 2004
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