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Prep 15min
Total20min
Servings8
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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
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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.
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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.
Serve these extra-easy meatless sandwiches with red and green grapes and lemonade.
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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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