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Monterey Mini Pizzas

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    Source: www.pillsbury.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B9, B12, C, E, P
    MineralsZinc, Copper, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 (1 lb. 1 1/3-oz.) can Pillsbury® Grands!® Refrigerated Golden Corn Biscuits or 1 (16 1/3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits

    2. 1 cup Old El Paso® Refried Beans (from 16-oz. can)

    3. 1 cup Old El Paso® Thick 'n Chunky Salsa

    4. 1/4 cup sliced ripe olives

    5. 3 tablespoons Old El Paso® Chopped Green Chiles (from 4 1/2-oz. can)

    6. 6 oz. (1 1/2 cups) shredded colby-Monterey Jack cheese blend

    7. 2 tablespoons chopped fresh cilantro

    8. 1/2 cup sour cream

    9. Chopped green onions, if desired

    Instructions Jump to Ingredients ↑

    1. Heat oven to 350°F. Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Place rounds on ungreased cookie sheets.

    2. Spread 2 tablespoons refried beans over each round. Top each with 2 tablespoons salsa, olives and green chiles. Sprinkle with cheese and cilantro.

    3. Bake at 350°F. for 18 to 23 minutes or until edges are golden brown and cheese is melted. Top each pizza with 1 tablespoon sour cream. Garnish with onions. Serve immediately.

    4. High Altitude (3500-6500 ft)

    5. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Pizza)

    6. Calories 360 (Calories from Fat 180),

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