CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Grains, Dairy |
Mexican |
Vegetable |
4 |
Servings |
INGREDIENTS
1 |
|
12-inch prebaked Italian bread shell |
1 |
cn |
(9-oz) bean dip |
1 1/4 |
c |
(5 oz) shredded Cheddar cheese |
2 |
c |
Shredded lettuce |
3/4 |
c |
Chopped seeded tomato |
3 |
tb |
Sliced ripe olives |
INSTRUCTIONS
Heat oven to 425 degrees. Place bread shell on ungreased cookie sheet.
Spread bean dip evenly over shell. Sprinkle evenly with 1 cup of the
cheese.
Bake at 425 for 6-8 minutes or until cheese is melted. Top with lettuce,
tomato, remaining cheese and olives. If desired, serve with salsa.
CALORIES: 380 SODIUM: 770MG
CHOLESTEROL: 45MG FAT: 19G
CARBOHYDRATE: 33G SAT: 9G
From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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