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Pesto and Sun-Dried Tomato Bagel Melts

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  • Prep 15 min
  • Total 20 min
  • Servings 8
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Six ingredients and 20 minutes is all you need to have these open-face pesto and tomato bagel sandwiches ready for a meatless lunch or dinner.
Updated Dec 27, 2010
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Ingredients

  • 4 plain or herb-flavored bagels, cut horizontally in half
  • 1/3 cup reduced-fat pesto
  • 1 jar (7 ounces) oil-packed sun-dried tomatoes, rinsed, drained and chopped
  • 3 tablespoons pine nuts
  • 3/4 cup shredded reduced-fat mozzarella cheese (3 ounces)
  • 1/4 cup freshly grated Parmesan cheese

Steps

  • 1
    Heat oven to 375°. Place bagels, cut sides up, in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
  • 2
    Spread 2 teaspoons pesto over each bagel half. Sprinkle with tomatoes, nuts and cheeses.
  • 3
    Bake 6 to 8 minutes or until cheese is melted.

Tips from the Betty Crocker Kitchens

  • tip 1
    To make your own pesto, place 1 cup firmly packed fresh basil leaves, 1/3 cup grated Parmesan cheese, 1/3 cup olive oil, 2 cloves garlic and 2 tablespoons pine nuts in blender. Cover and blend on medium speed about 3 minutes or until smooth.
  • tip 2
    Serve these extra-easy meatless sandwiches with red and green grapes and lemonade.

Nutrition

260 Calories, 10g Protein, 25g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Open-face Sandwich
Calories
260
Calories from Fat
125
Saturated Fat
14g
Cholesterol
13mg
Sodium
500mg
Total Carbohydrate
25g
Dietary Fiber
2g
Protein
10g
% Daily Value*:
Iron
10%
10%
Exchanges:
2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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