Waldorf Appetizer Pizzas
Makes 8 servings
|1/2||package (5 ounces) washed fresh spinach or frozen thawed spinach|
|1/2||red apple, cored|
|1||tablespoon lemon juice|
|Nonstick cooking spray|
|1/4||cup (1 ounce) chopped walnuts|
|2||large cloves garlic, minced|
|2||tablespoons golden raisins|
|1||teaspoon olive oil|
|2||packages (8 ounces each) 6-inch Italian bread shell|
|1/4||cup (1 ounce) crumbled Gorgonzola cheese or blue cheese|
- Preheat oven to 450°F. Remove and discard stems from spinach. Rinse leaves and drain well; set aside. Thinly slice apple; cut slices into 1/2-inch pieces. Place in small bowl with lemon juice and 1 tablespoon water; stir to completely coat apple pieces with juice. Drain; set aside.
- Spray large skillet with cooking spray. Heat over medium-high heat until hot. Add walnuts; cook and stir 5 to 6 minutes or until nuts are light golden. Stir in apple, garlic and raisins. Add spinach and drizzle with olive oil. Cover and cook 1 minute or until spinach begins to wilt. Stir until spinach is just wilted and coated with oil.
- Place bread shells on baking sheet. Divide spinach mixture evenly among shells, leaving 1/2-inch border. Crumble cheese over spinach. Season with black pepper. Bake 6 minutes or until cheese is melted and shells are warm. Cut each shell into 4 wedges.
|Serving Size:||1 wedge (1/4 of 1 pizza)|
|Saturated Fat||trace g|
|Total Fat||7 g|
|Calories from Fat||30 %|
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