Print

27
Save

11
Pinterest

6
Email

0
Facebook

2

Santa Fe Foldover (Cooking for 2)

Prep 15 min
Total 45 min
Servings 3

♥ Bisquick Heart Smart® recipe! Want to try something new for dinner? Wrap up Southwest flavors in a tender baked crust and top with fresh veggies. MORE+ LESS-

By Betty Crocker Kitchens

October 23, 2008

Make with

Bisquick

Ingredients

cup Bisquick Heart Smart® mix

tablespoons cornmeal

1/4

cup very hot water

cup canned no-salt-added black beans, drained, rinsed

1/3

cup Old El Paso™ Thick 'n Chunky salsa

tablespoons sliced green onions (2 medium)

1/4

cup shredded reduced-fat Colby-Monterey Jack cheese blend (1 oz)

1/2

cup shredded lettuce

1/3

cup chopped tomato

tablespoons fat-free sour cream

Steps

Hide Images

1

Move oven rack to lowest position. Heat oven to 375°F. Spray 12-inch pizza pan with cooking spray.
2

In small bowl, stir Bisquick® mix, cornmeal and very hot water until soft dough forms. Place on surface sprinkled with Bisquick mix, gently rolling to coat. Shape into ball; knead about 5 times or until smooth. Roll dough into 10-inch circle; fold into fourths. Unfold on pizza pan. In small bowl, stir together beans and salsa; spread over dough to within 2 inches of edge. Sprinkle with onions. Fold edge over. Sprinkle cheese over beans.
3

Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.

Expert Tips

♥ The heart signifies heart healthy recipes that are low fat, low saturated fat and low cholesterol.
Use your favorite reduced-fat cheese for the Jack cheese.
Serve melon slices or another favorite fruit with the foldover.
Toss leftover beans into soup or stew.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 45

% Daily Value

Total Fat: 5g; 7%
Saturated Fat 1g 6% Trans Fat 0g
Cholesterol: 5mg; 2%
Sodium: 640mg; 27%
Potassium: 370mg; 11%
Total Carbohydrate: 53g; 18%
Dietary Fiber 6g 27% Sugars 6g
Protein: 11g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 4%; 4%
Calcium: 30%; 30%
Iron: 20%; 20%

Exchanges:

1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;