Print
ShareThis
Spring Rolls
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Fast Pesto Focaccia
Prep and Cook Time: 20 minutes
Yield: Makes 16 servings
Ingredients:
1
can (10 ounces) refrigerated pizza crust dough
2
tablespoons prepared pesto
4
sun-dried tomatoes (packed in oil), drained
Preparation:
1.
Preheat oven to 425°F. Lightly grease 8-inch square baking pan. Unroll pizza dough. Fold in half; press gently into pan.
2.
Spread pesto evenly over dough. Chop tomatoes or snip with kitchen scissors; sprinkle over pesto. Press tomatoes into dough. Using wooden spoon handle, make indentations in dough every 2 inches.
3.
Bake 10 to 12 minutes or until golden brown. Cut into 16 squares. Serve warm or at room temperature.
Nutritional Information:
| Serving Size: 1 focaccia square | |
| Carbohydrate | 26 g |
| Cholesterol | 1 mg |
| Total Fat | 6 g |
| Calories from Fat | 29 % |
| Calories | 185 |
| Protein | 5 g |
| Sodium | 312 mg |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 1-1/2 |
| Fat | 1 |
This recipe appears in:
Italian
