Gruyère-Bacon Pizza Minis
- Crisco® Original No-Stick Cooking Spray
- 2 tbsps. LAND O LAKES® Unsalted or Salted Butter
- 2 tsps. Worcestershire sauce
- 1/3 cup Progresso® panko bread crumbs
- 1 tbsp. shredded Parmesan cheese
- 1/4 tsp. McCormick® Cracked Black Pepper
- 1 can Pillsbury® refrigerated thin pizza crust
- 3 slices bacon
- 1/4 cup finely chopped sweet onion
- 2/3 cup refrigerated four-cheese Alfredo pasta sauce
- 1/2 cup shredded Gruyère cheese (2 oz.)
- Step 1
Heat oven to 400°F. Spray cookie sheet with no-stick cooking spray. In small bowl, stir together butter and 1 teaspoon of the Worcestershire sauce until well blended. In shallow dish, combine bread crumbs, Parmesan cheese and pepper; mix well.
- Step 2
Remove pizza crust dough from can but do not unroll dough. Using sharp knife, cut roll into 16 slices. With hands, flatten each slice into 2 1/2-inch round. Brush both sides of each round with butter mixture; coat both sides with bread crumb mixture. Place 1/2 inch apart on cookie sheet.
- Step 3
Bake 4 to 8 minutes or until light golden brown.
- Step 4
Meanwhile, in 10-inch skillet over medium heat, cook bacon until crisp. Drain on paper towels; crumble. Reserve 1 teaspoon bacon drippings in skillet. Add onion; cook over medium heat 1 to 2 minutes, stirring frequently, or until tender. Remove from heat; stir in Alfredo sauce, remaining 1 teaspoon Worcestershire sauce and bacon. Spoon about 2 teaspoons bacon mixture onto each round; sprinkle with Gruyère cheese.
- Step 5
Bake 7 to 10 minutes or until cheese is melted. Serve warm.
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(1 mini pizza of 16)
- Calories 140
- Calories from Fat70g
- Total Fat 8g
- Saturated Fat 4g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 20mg
- Sodium 220mg
- Potassium 0mg
- Total Carbohydrates 12g
- Dietary Fiber 0g
- Sugars 2g
- Protein 4g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet