Garlic, Brie, and Pesto Mini-Pizzas

For a quick yet elegant appetizer, prepare these five-ingredient brie and pesto mini pizzas.

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  • Makes: 12 servings
  • Makes: 12 appetizer servings
  • Prep: 30 mins
  • Bake: 15 mins 425°F

Garlic, Brie, and Pesto Mini-Pizzas

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5.0 by 1 people

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Directions

  1. Place whole heads of garlic in a small heavy saucepan with oil. Cook and stir over medium-low heat for 5 minutes. Cover and reduce heat to low for 15 minutes or until garlic is tender. Remove heads of garlic from oil; drain on paper towels. Cool.
  2. Unroll pizza dough. Roll or stretch dough into a 15x10-inch rectangle; cut into six 5-inch squares. Transfer squares to a lightly greased 15x10x1-inch baking pan. Prick generously with a fork. Bake in a 425 degree F oven for 7 to 8 minutes or until lightly browned.
  3. Spread pesto over hot crusts. Arrange Brie or Camembert cheese slices atop pesto. Divide heads of garlic into cloves and peel. With a small, sharp knife, cut cloves lengthwise in half (small cloves can be left whole). Press garlic pieces into cheese. Bake pizzas for 8 to 10 minutes more or until cheese softens. To serve, cut each pizza square in half diagonally. Makes 12 appetizer servings.
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Nutrition Facts (Garlic, Brie, and Pesto Mini-Pizzas)

  • Per serving:
  • 243 kcal ,
  • 17 g fat
  • (1 g sat. fat ,
  • 20 mg chol. ,
  • 310 mg sodium ,
  • 14 g carb. ,
  • 8 g pro.
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