Title: Mexican Bean Pizza
Categories: Vegetable
Yield: 4 Servings

1 12-inch prebaked Italian
-bread shell
1 cn (9-oz) bean dip
1 1/4 c (5 oz) shredded Cheddar
-cheese
2 c Shredded lettuce
3/4 c Chopped seeded tomato
3 tb Sliced ripe olives

Heat oven to 425 degrees. Place bread shell on ungreased cookie sheet.
Spread bean dip evenly over shell. Sprinkle evenly with 1 cup of the
cheese.

Bake at 425 for 6-8 minutes or until cheese is melted. Top with lettuce,
tomato, remaining cheese and olives. If desired, serve with salsa.

CALORIES: 380 SODIUM: 770MG

CHOLESTEROL: 45MG FAT: 19G

CARBOHYDRATE: 33G SAT: 9G

From , a Pillsbury Classic Cookbook. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.