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Source: Campbell's Recipes
Tagged With: 6 servings
White Pizzas
Pizza night gets even tastier when puff pastry pizza crusts are topped with sautéed broccoli, garlic and lots of cheese.
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Serves: 6 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
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1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, thawed according to package directions
1 tablespoon olive oil
1 1/2 cups small broccoli florets
1/4 teaspoon garlic powder or 1 clove garlic, minced
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
1 cup shredded mozzarella cheese (about 4 ounces)




Heat the oven to 400°F.
Roll the pastry shells into 7-inch circles on a lightly floured surface. Place the pastries onto 2 large baking sheets. Prick the pastries thoroughly with a fork. Bake for 10 minutes.
Heat the oil in a 10-inch skillet over medium heat. Add the broccoli and garlic powder and cook until the broccoli is tender-crisp.
Stir the ricotta cheese, Parmesan cheese and egg in a medium bowl. Spread the mixture over the pastries to within 1/2-inch of the edges. Top with the broccoli mixture and sprinkle with the mozzarella cheese. Bake for 5 minutes or until the cheese melts.
Flavor Variation: For a flavor boost, sprinkle the pizzas with crushed red pepper, oregano or additional Parmesan cheese, if desired.


Notes:
Nutritional Values per Serving using Pepperidge Farm Puff Pastry Shells: Calories 360, Total Fat 24g, Saturated Fat 12g, Cholesterol 62mg, Sodium 533mg, Total Carbohydrate 20g, Dietary Fiber 1g, Protein 19g, Vitamin A 24%DV, Vitamin C 14%DV, Calcium 31%DV, Iron 9%DV

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