Santa Fe Nacho Pizzas

Source: Betty Crocker's Vegetarian Cooking

1 can (10.8 ounces) refrigerated dough for large flaky biscuits
3 tbsp black bean dip
1/3 c. think and chunky salsa
2 tbsp chopped green chilies
2 medium green onions, chopped
2 tbsp sliced ripe olives
3/4 c shredded Monterey Jack and Cheddar marble cheese
1 tbsp chopped fresh cilantro

Heat oven to 350. Unroll biscuit dough. Press dough into 5-inch circles on ungreased cookie sheet. Spread dough with bean dip. Top with salso, chilies, onions and olives. Sprinkle with cheese and cilantro.

Bake 20-25 minutes or until crust is deep golden brown and cheese is melted.

1 serving: 185 calories; 11 grams of fat; 16 g of carbs; 6g of protein

Santa Fe Chicken Nacho Pizzas:
Sprinkle 1 c chopped cooked chicken over bean dip in step 1 and continue as directed.


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