Preheat oven to 425 degrees. Separate sandwich thins and lay halved sides up on a parchment-lined baking sheet. Spray with nonstick cooking spray and bake 5 minutes.
Mini pesto pizzas topped with shrimp. We can't wait to dig into these for an afternoon snack.
Servings and Ingredients
|4 multigrain sandwich thins, split|
|8 tbsp. Gustare Vita pesto sauce|
|1 c. fully-cooked frozen baby shrimp, thawed|
|1 c. shredded Monterrey Jack cheese|
Things To Grab
- Parchment paper
- Baking sheet
- Hy-Vee nonstick cooking spray
Remove bread from oven and spread each slice with 1 tablespoon pesto. Top with 2 tablespoons baby shrimp and sprinkle evenly with cheese.
Bake for 5 minutes or until shrimp is opaque and cooked through and cheese is melted. Serve immediately.
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 80mg
- Sodium: 780mg
- Total Carbohydrates: 27g
- Protein: 19g
Courtesy of Seafood Nutrition