GARLIC BREAD SPINACH PIZZA PREP TIME 10 MIN.– COOK TIME 15 MIN. – READY IN 25 MIN. – SERVINGS 4


1 (10 oz) pkg frozen garlic bread ¼ cup prepared pesto


¾ cup frozen chopped spinach, thawed and squeezed dry


STEP 1 Preheat oven to 425°F. Place the frozen garlic bread halves cut-sides up on a foil-lined baking sheet. Spread the pesto over each half. STEP 2 Arrange the spinach over the pesto. Coarsely grate the fontina and sprinkle on top of spinach. Thinly slice the tomatoes and place on top. Season with salt and pepper. STEP 3 Bake 12–14 min., until heated through. Broil 1 min., until bread is golden brown. Cut each piece in half.


PER SERVING: 375 CALORIES, 22G FAT, 8G SATURATED FAT, 18MG CHOLESTEROL, 646MG SODIUM, 33G CARBOHYDRATE, 3G FIBER, 4G SUGAR, 12G PROTEIN 20


2 oz fontina cheese 2 plum tomatoes


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52