Pesto and Sun-Dried Tomato Bagel Melts

Pesto and Sun-Dried Tomato Bagel Melts

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.

Prep Time

15

Minutes

Total Time

20

Minutes

Makes

8

open-face

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
  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.
Makes 8 open-face sandwiches
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
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.
Menu Idea
Serve these extra-easy meatless sandwiches with red and green grapes and lemonade.

Nutrition Information:

1 Serving (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;
Percent Daily Value*:
    Exchanges:
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.