Recipe: Nacho Cheese Crudite (using Boboli Pizza Crust)
Appetizers and SnacksNACHO CHEESE CRUDITE
4 cups assorted vegetables (thinly sliced zucchini, carrots, peppers, broccoli, tomatoes, avocado)
1 (12-inch)* BOBOLI Original Italian Pizza Crust
1 (8 oz.) container Nacho cheese dip
2 tbsp. scallions, sliced
1 cup shredded Monterey Jack cheese
Preheat oven to 450 degrees F.
Blanch vegetables, except tomatoes and avocado in boiling water for 30 seconds; drain and set aside.
Bake pizza crust 6-8 minutes on baking sheet in lower 1/3 oven. Cool slightly; fill with nacho cheese dip and top with vegetables, scallions and cheese.
Bake 3 minutes longer, just until cheese is melted. Serve immediately.
Servings: 4-6
*For 8-inch bread shell use 1/2 ingredients.
Source: Boboli
4 cups assorted vegetables (thinly sliced zucchini, carrots, peppers, broccoli, tomatoes, avocado)
1 (12-inch)* BOBOLI Original Italian Pizza Crust
1 (8 oz.) container Nacho cheese dip
2 tbsp. scallions, sliced
1 cup shredded Monterey Jack cheese
Preheat oven to 450 degrees F.
Blanch vegetables, except tomatoes and avocado in boiling water for 30 seconds; drain and set aside.
Bake pizza crust 6-8 minutes on baking sheet in lower 1/3 oven. Cool slightly; fill with nacho cheese dip and top with vegetables, scallions and cheese.
Bake 3 minutes longer, just until cheese is melted. Serve immediately.
Servings: 4-6
*For 8-inch bread shell use 1/2 ingredients.
Source: Boboli
MsgID: 3138108
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (21)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (21)
Board: Daily Recipe Swap at Recipelink.com
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