Santa Fe Nacho Pizzas
Recipe from Betty Crocker

These individual pizzas are great for a snack or light lunch, and the recipe doubles easily.

Santa Fe Nacho Pizzas

by 13  people

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Servings: 5
Prep Time: 15 mins
Total Time: 40 mins
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  • 1   can 
    refrigerated dough for large flaky biscuits (10.8 ounces)
  • 3   tablespoons 
    black bean dip
  • 1/3  cup 
    thick-and-chunky salsa
  • 2   tablespoons 
    chopped canned green chilies
  • 2   
    medium green onions, chopped (2 tablespoons)
  • 2   tablespoons 
    sliced ripe olives
  • 3/4  cup 
    shredded Monterey Jack and Cheddar marble cheese (3 ounces)
  • 1   tablespoon 
    chopped fresh cilantro
Heat oven to 350 degrees. Unroll biscuit dough. Press or roll dough into 5-inch circles on ungreased cookie sheet. Spread dough with bean dip. Top with salsa, chilies, onions and olives. Sprinkle with cheese and cilantro.
Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted.
Nutrition information
Per Serving: cal. (kcal) 185, Fat, total (g) 11, chol. (mg) 20, sat. fat (g) 5, carb. (g) 16, fiber (g) 1, pro. (g) 6, sodium (mg) 570, Percent Daily Values are based on a 2,000 calorie diet
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