Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tsp. Hy-Vee Select garlic-flavored olive oil | ||
| 1 green bell pepper, seeded and chopped | ||
| 1 red bell pepper, seeded and chopped | ||
| ½ c. chopped onions | ||
| 1 (8 oz) pkg sliced baby bella mushrooms | ||
| 1 (10 oz) tube Hy-Vee refrigerated pizza crust | ||
| ½ c. prepared sun-dried tomato pesto | ||
| 1 c. shredded Hy-Vee mozzarella cheese |
Directions
- Heat garlic-flavored olive oil in a large skillet. Sauté peppers, onions and mushrooms over medium-high heat until peppers start to brown and mushrooms are browned, about 10 minutes.
- Meanwhile, unroll pizza crust; shape into a 13-by-10-inch rectangle. Spread pesto on crust leaving 1-inch border on all sides.
- Arrange sautéed vegetable mixture on top of pesto. Sprinkle with cheese. Roll up, jelly-roll-style, beginning with a long side.
- Carefully place on a lightly greased baking sheet. Bake at 425 degrees for 15 to 20 minutes or until golden brown.
- Slice into 6 pieces.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 10mg
- Sodium: 740mg
- Total Carbohydrates: 30g
- Protein: 10g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 120%
0%
Iron 10%
0%
Calcium 15%