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Prep 15min
Total25min
Servings4
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Ingredients
1
package (16 ounces) Italian bread shell or ready-to-serve pizza crust (12 to 14 inches in diameter)
1
container (7 ounces) refrigerated basil pesto
1
cup chopped cooked chicken
4
roma (plum) tomatoes, chopped
1/4
cup oil-packed sun-dried tomatoes, drained and sliced
1 1/2
cups shredded provolone cheese (6 ounces)
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Steps
1
Heat oven to 450°. Place bread shell on ungreased cookie sheet.
2
Spread pesto evenly over bread shell. Top with chicken, tomatoes and cheese. Bake about 10 minutes or until cheese is melted.
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For a lower-fat version, try reduced-fat pesto and sun-dried tomatoes that aren't packed in oil. Soak the sun-dried tomatoes as directed on the package and then cut into slices.
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Nutrition Facts
Serving Size:1 serving
Calories
800
Calories from Fat
415
Total Fat
46g
Saturated Fat
14g
Cholesterol
75mg
Sodium
1350mg
Total Carbohydrate
67g
Dietary Fiber
5g
Protein
34g
% Daily Value*:
Iron
32%
32%
Exchanges:
4 Starch; 1 Vegetable; 3 Lean Meat; 7 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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