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Source: Campbell's Recipes
Tagged With: 6 servings
Individual Veggie Pizzas
Pizza night gets deliciously different when individual-sized pizza crusts, made from puff pastry shells, are topped with tomato sauce, colorful vegetables and mozzarella cheese.  It's a tasty way to eat more veggies.
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Serves: 6 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
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1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, thawed
1 tablespoon Vegetable Oil
1 1/2 cups fresh broccoli florets
1 1/2 cups sliced mushroom (about 4 ounces)
1 medium green or red pepper, chopped (about 3/4 cup)
1 small onion, chopped (about 1/4 cup)
3/4 cup Prego® Traditional Italian Sauce or Prego® Tomato Basil & Garlic Italian Sauce
1 cup shredded mozzarella or Swiss cheese (about 4 ounces)




Heat the oven to 400°F. Lightly grease 2 baking sheets.
On a lightly floured surface, roll each pastry shell into a 7-inch circle.  Place the pastry circles onto the baking sheets. Using a fork, prick the pastry circles thoroughly.
Bake for 10 minutes or until the pastries are golden.  Let the pastries cool on the baking sheets on wire racks.

Heat the oil in a 10-inch skillet over medium-high heat. Add the broccoli, mushrooms, pepper and onion and cook until the vegetables are tender-crisp, stirring occasionally.
Spread 2 tablespoons sauce on each pastry to within 1/2-inch of the edge.  Divide the vegetable mixture among the pastries and top with the cheese.
Bake for 5 minutes or until the cheese is melted.



Notes:
Nutritional Values per Serving using Prego Traditional Italian Sauce: Calories 304, Total Fat 20g, Saturated Fat 9g, Cholesterol 10mg, Sodium 528mg, Total Carbohydrate 24g, Dietary Fiber 3g, Protein 13g, Vitamin A 23%DV, Vitamin C 30%DV, Calcium 16%DV, Iron 9%DV

Nutritional Values per Serving using Prego Tomato Basil & Garlic Italian Sauce: Calories 306, Total Fat 20g, Saturated Fat 9g, Cholesterol 10mg, Sodium 513mg, Total Carbohydrate 24g, Dietary Fiber 3g, Protein 13g, Vitamin A 23%DV, Vitamin C 30%DV, Calcium 16%DV, Iron 9%DV


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