Snack Pizzas
Yield
10 pizzasPrep
20 minCook
10 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 ½ | ounces |
refrigerator biscuits
flaky |
* |
| ¼ | cup |
tomato paste
|
|
| 1 | teaspoon |
oregano
|
|
| ¼ | cup |
onions
chopped |
|
| ⅓ | cup |
mushrooms
chopped |
*
|
| ½ | cup |
cheddar cheese, very old, sharp
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 274.6 | ml/g |
refrigerator biscuits
flaky |
* |
| 59 | ml |
tomato paste
|
|
| 5 | ml |
oregano
|
|
| 59 | ml |
onions
chopped |
|
| 79 | ml |
mushrooms
chopped |
*
|
| 118 | ml |
cheddar cheese, very old, sharp
shredded |
|
Directions
Preheat oven to 400℉ (200℃).
Grease baking sheets.
Pat each biscuit round into a 4-inch circle on baking sheets.
Mix tomato paste and oregano.
Brush on each biscuit round.
Mix onion and mushrooms.
Sprinkle over tomato paste mixture. Top with shredded cheese.
Bake until crust is lightly browned (about 8 minutes).
