Wonderful appetizers ready in 30 minutes! Enjoy these mini pizzas made with Pillsbury® Biscuits and topped with bacon and potatoes.
(1/4-inch-thick) slices red boiling potatoes (about 3 medium)
oz. thick-sliced smoky bacon
medium onion, sliced
(12-oz.) Pillsbury™ Grands!™ Jr. Golden Homestyle® or Golden Layers® Biscuits
tablespoons Dijon mustard
cup sour cream
tablespoon chopped fresh parsley
Heat oven to 400°F. In medium saucepan, cook potato slices in boiling salted water over medium-high heat for 5 minutes. Drain.
Fry bacon in large skillet over medium-low heat until crisp. Drain on paper towels. Crumble bacon; set aside. In same skillet with bacon drippings, cook onion 5 to 7 minutes or until softened and separated into rings, stirring frequently.
Separate dough into 10 biscuits. Separate each biscuit into 2 layers; place biscuit rounds on ungreased large cookie sheet. Flatten each slightly. Spread each lightly with mustard. Top each dough round with potato slice and onion.
Bake at 400°F. for 9 to 15 minutes or until crusts are crisp and golden brown. Top each mini pizza with sour cream and crumbled bacon. Sprinkle with parsley.
Use red boiling potatoes - not bakers - for these mini pizzas. Boiling potatoes contain less starch than baking potatoes, and thus hold their shape after cooking.
Try your favorite mustard on these mini pizzas; for kids, use the yellow mustard they know.
For Potato and Bacon Pizza, use Pillsbury® Refrigerated Pizza Crust and follow the package directions for a single, main-dish pie.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Appetizer
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.