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Breadstick Pizza
Not only do refrigerated breadsticks lend a fun twist to pizza, but they make this dish a weeknight staple at my house. Feeding kids? Slice pieces into small strips and let the kids dip each strip into marinara sauce. They’ll love it! —Mary Hankins, Kansas City, Missouri
Ingredients
- 2 tubes (11 ounces each) refrigerated breadsticks
- 1/2 pound sliced fresh mushrooms
- 2 medium green peppers, chopped
- 1 medium onion, chopped
- 1-1/2 teaspoons Italian seasoning, divided
- 4 teaspoons olive oil, divided
- 1-1/2 cups shredded cheddar cheese, divided
- 5 ounces Canadian bacon, chopped
- 1-1/2 cups shredded part-skim mozzarella cheese
- Marinara sauce
Directions
- 1. Unroll breadsticks into a greased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan; pinch seams to seal. Bake at 350° until set, 6-8 minutes.
- 2. Meanwhile, in a large skillet, cook and stir the mushrooms, peppers, onion and 1 teaspoon Italian seasoning in 2 teaspoons oil until crisp-tender; drain.
- 3. Brush crust with remaining 2 tsp. oil. Sprinkle with 3/4 cup cheddar cheese; top with vegetable mixture and Canadian bacon. Combine mozzarella cheese and remaining 3/4 cup cheddar cheese; sprinkle over top. Sprinkle with remaining 1/2 tsp. Italian seasoning.
- 4. Bake until cheese is melted and crust is golden brown, 20-25 minutes. Serve with marinara sauce.
Nutrition Facts
1 piece (calculated without marinara sauce): 267 calories, 11g fat (6g saturated fat), 27mg cholesterol, 638mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 13g protein.
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