Pepper Jack Stuffed Pizza
Serves: 5 as main dish
Prep Time: 15 minutes
Cooking Time: 15 minutes
This is fun to take to a potlock as an appetizer - but caution it is a little high in fats and sodium. Looks impressive and tastes impressive too! Substitute low fat cheese, turkey and more veggies for a healthier version. It is tough to go wrong!
1 pizza dough, refrigerated roll such as Pillsbury, (13.8 ounces)
3 ounces Canadian bacon, thinly sliced
3 ounces pepperoni, thinly sliced
4 ounces cheese, pepper jack, sliced
1 cup spinach, fresh baby
1 egg yolk(s)
1 1/2 teaspoons poppy seeds
1/2 cup marinara sauce, low sodium, already prepared, jar or deli
Preheat oven to 400 degrees. Spray a cookie sheet with cooking spray. Unroll the pizza crust forming a rectangle covering the cookie sheet. Spread canadian bacon, pepperoni, cheese and spinach leaves down the middle third of the pizza dough. To make the overlapping crust, snip one inch cuts about every inch along the long sides of the pizza dough. Alternate pulling the strips over the top of the filling. Seal any holes and the ends. Beat the egg yolk with a teaspoon of water and brush the top of the dough. Sprinkle with poppy seeds. Bake for 10 to 15 minutes. Cut cross ways and serve with marinara sauce as dip.
Per Serving: 440 calories, 20g fat, 8 g saturated fat, 20 g protein, 43 g carbohydrates,2 g dietary fiber, 1350 mg sodium