Ratatouille Appetizer Pizza

Sorce	petch
Caloric	:1 Serving: Calories 50 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 125 mg; Total Carbohydrate 7 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 4 %; Ir
Ingridients	Prep Time:20 min Start to Finish:30 min Makes:18 appetizers 1 small zucchini 1 small yellow summer squash 6 tablespoons purchased eggplant meze or eggplant caponata 3 pita folds or breads (6 inches in diameter) 3 slices red onion, separated into rings 2/3 cup crumbled feta cheese 2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves Coarse ground pepper, if desired
Instructions	1. Heat oven to 375ºF. Cut zucchini and yellow squash lengthwise into 4 strips; cut strips into 1/4-inch slices. 2. Spread 2 tablespoons of the eggplant meze evenly over pita folds; place on cookie sheet. Top each with one-third of the zucchini, squash, onion, cheese and oregano. 3. Bake about 12 minutes or until heated through and cheese browns slightly. To serve, cut each pita fold into 6 wedges. Sprinkle with pepper.

Cheesy Herb Pinwheels

Sorce	mehraj
Caloric	:1 Serving: Calories 120 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 2 g); Cholesterol 5 mg; Sodium 410 mg; Total Carbohydrate 13 g (Dietary Fiber 0g); Protein 3 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 2 %; Calcium 8 %;
Ingridients	Prep Time:20 min Start to Finish:30 min Makes:18 pinwheel appetizers 3 cups Original Bisquick® mix 1 teaspoon Italian seasoning 1/2 teaspoon garlic powder 2/3 cup water 2 tablespoons butter or margarine, melted 1/2 cup grated Parmesan cheese 1/2 cup shredded mozzarella cheese 1 cup pizza sauce
Instructions	1. Heat oven to 425ºF. Grease cookie sheet. Mix Bisquick, Italian seasoning, garlic powder and water until dough forms. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 10 times. 2. Roll dough into 18x10-inch rectange. Brush with melted butter. Sprinkle with cheeses. Tightly roll up dough; pinch edge to seal. Cut roll into eighteen 1-inch slices. Place on cookie sheet. 3. Bake 11 to 13 minutes or until golden. Heat pizza sauce until hot. Dip pinwheels into sauce. High Altitude (3500-6500 ft) No changes.

Festive Pizza Appetizers

Sorce	BahamutG
Caloric	:1 Serving: Calories 30 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 70 mg; Total Carbohydrate 4 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 2 %; Calcium 0%; Iron 2
Ingridients	Prep Time:15 min Start to Finish:15 min Makes:60 appetizers 1 container (8 ounces) dill dip or spinach dip 1 package (16 ounces) ready-to-serve original pizza crust (12 to 14 inches in diameter) 2 cups chopped fresh vegetables 1/2 cup finely shredded Cheddar cheese (2 ounces)
Instructions	1. Spread dill dip over pizza crust within 1/2 inch of edge. 2. Sprinkle with vegetables and cheese. Cut into 1 1/2-inch diamond shapes.

Tuna Appetizer Pizza

Sorce	HNPFL
Caloric	:1 Serving: Calories 60 (Calories from Fat 40); Total Fat 4g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 105mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 0g); Protein 3g Percent Daily Value*: Vitamin A 4%; Vitamin C
Ingridients	Prep Time:20 min Start to Finish:2 hr 30 min Makes:40 appetizers 1 1/2 cups Original Bisquick® mix 1/3 cup boiling water 2 tablespoons sliced green onions 1 package (8 oz) cream cheese, softened 1/2 cup sour cream 1 teaspoon dried dill weed 1/8 teaspoon garlic powder 1 can (6 oz) tuna, drained 3 cups fresh vegetables, such as sliced mushrooms, cherry tomato halves, chopped broccoli 1 cup shredded cheese (4 oz)
Instructions	1. Heat oven to 450ºF. Stir Bisquick, boiling water and onions in medium bowl until soft dough forms; beat vigorously 20 strokes. 2. Pat dough with floured hands in ungreased 12-inch pizza pan, forming 1/2-inch rim. 3. Bake about 10 minutes or until light brown. Cool 10 minutes. 4. Stir cream cheese, sour cream, dill weed, garlic powder and tuna until smooth; spread evenly over crust. Refrigerate 1 to 2 hours or until chilled. Just before serving, top with vegetables and cheese. Cut into bite-size wedges. Refrigerate any remaining wedges.

Caramelized-Onion Bruschetta

Sorce	musicfromhell
Caloric	:1 Serving: Calories 270 (Calories from Fat 145); Total Fat 16g (Saturated Fat 9g, Trans Fat ncg); Cholesterol 40mg; Sodium 330mg; Total Carbohydrate 27g (Dietary Fiber 2g, Sugars ncg); Protein 5g Percent Daily Value*: Vitamin A 12%; Vitami
Ingridients	Prep Time:30 min Start to Finish:40 min Makes:12 servings (2 slices each) 1/2 cup butter or margarine 3 large red onions, cut in half and thinly sliced 1/4 cup sugar 3 tablespoons raspberry or balsamic vinegar 1 loaf (1 pound) baguette bread, cut into 1/2-inch slices 1 tub (8 ounces) soft cream cheese with herbs or vegetables 2 tablespoons chopped fresh parsley
Instructions	1. In 12-inch heavy skillet, melt butter over medium-high heat until sizzling. Cook onions in butter 5 to 6 minutes, stirring frequently, until onions are softened. Stir in sugar and vinegar. Cook 9 to 10 minutes, stirring frequently, until onions are very soft and light golden brown. Cool onion mixture slightly, about 10 minutes. 2. Set oven control to broil. Place bread slices on cookie sheet. Broil with tops 4 inches from heat 1 to 2 minutes or until lightly browned. Turn bread; broil 1 to 2 minutes longer or until lightly browned. 3. Spread about 2 teaspoons cream cheese on each bread slice. Top each with 1 tablespoon onion mixture; sprinkle with small amount parsley.

Roasted Red Pepper Bruschetta

Sorce	timrulezfdisk
Caloric	:1 Serving: Calories 40 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 160 mg; Total Carbohydrate 5 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 20 %; Vitamin C 24 %; Calcium 2 %; Ir
Ingridients	Prep Time:10 min Start to Finish:20 min Makes:12 appetizers 4 slices hard-crusted Italian or French bread, 1/2 inch thick 1 jar (7 ounces) roasted red bell peppers, drained and cut into 1/2-inch strips 2 tablespoons chopped fresh parsley or 1 teaspoon parsley flakes 2 tablespoons freshly shredded Parmesan cheese 1 tablespoon olive or vegetable oil 1/4 teaspoon salt 1/4 teaspoon pepper 1 garlic clove, finely chopped 1 tablespoon capers, drained, if desired
Instructions	1. Heat oven to 450ºF. Place bread on ungreased cookie sheet. 2. Mix remaining ingredients except capers. Spoon onto bread. 3. Bake 6 to 8 minutes or until edges of bread are golden brown. Cut each bread slice lengthwise into thirds. Sprinkle with capers.

Bruschetta

Sorce	Ferhaadje
Caloric	:1 Serving: Calories 95 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 250 mg; Total Carbohydrate 11 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 6 %; Calcium 2 %; I
Ingridients	Prep Time:10 min Start to Finish:20 min Makes:12 slices 12 slices Italian bread, 1/2 inch thick 1/4 cup olive or vegetable oil 2 medium tomatoes, chopped (1 1/2 cups) 2 garlic cloves, finely chopped 3 tablespoons chopped fresh basil leaves 2 tablespoons small capers, drained 1/2 teaspoon salt 1/2 teaspoon pepper
Instructions	1. Heat oven to 375ºF. 2. Place bread slices on ungreased cookie sheet. Drizzle 1 teaspoon oil on each slice bread. Bake about 8 minutes or until golden brown. 3. While bread is toasting, mix remaining ingredients. Spoon tomato mixture onto bread slices. Serve at room temperature.

Bacon And Cheese Breakfast Pizza

Sorce

hermithermitBodyMen

Ingridients

1 9" single-crust pastry 1/2 pound bacon; cook -- crumble 8 ounces swiss cheese -- shredded 4 eggs 12 ounces sour cream 2 tablespoons fresh parsley -- chopped |Roll pastry to fit into a 12" pizza pan. Bake at 425~ for 5 minutes. Sprinkle bacon and cheese evenly over crust. In a bowl, beat eggs, sour cream and parsley until smooth; pour over pizza. Bake for 20 to 25 minutes or until pizza is puffy and lightly browned. Yield 6 main-dish or 18 appetizer servings.

Cheesecake Factory Bruschetta

Sorce

crackielg

Ingridients

1−1/2 cups chopped roma tomatoes 2 Tbsp.diced red onion 1 large clove garlic, minced 2 Tbsp. chopped fresh basil 2 tbsp. olive oil 1/2 tsp. red wine vinegar 1/4 tsp. salt dash of ground black pepper 1/2 loaf french baguette or ctusty italian bread, sliced into 5−7 slices 1/4 tsp. garlic salt 2−3 sprigs italian parsley|In a medium bowl, combine tomatoes, onion, garlic and basil. Add 1/2 Tbsp. of oil, vinegar, salt and pepper and mix well. Cover bowl and refrigerate for at least an hour. Preheat broiler, slice the bread in 1" slices diagonally to make 5−7 slices. Combine remaining 1 1/2 Tbsp. oil with the garlic salt. Brush entire surface of each slice (both sides) with the olive oil mixture. Broil slices for 1 1/2−2 mins. on each side, until surface starts to brown. Arrange bread like spokes of a wheel on plate. Put the chilled tomato mixture in a pile in the middle of the slices. Garnish with italian parsley.

Applebee's Spinach Pizza Appetizer

Sorce

uclajeff

Ingridients

Pita Bread (2 or 3 whole) 1 − 10 oz. pkg frozen spinach 1/3 cup nutritional yeast 1 med. onion 5 or 6 plum tomatoes 8 Ounce pkg fresh mushrooms 3−4 cloves garlic 1 Teaspoon of each of the following spices: basil, parsley, cayenne pepper 1/2 to 1 cup rice milk 4 Tablespoon flour|Thaw spinach completely, press out all water. Heat milk in saucepan, when hot but not boiling stir in flour. Stir until sauce begins to thicken, turn heat down. Add nutritional yeast and spinach. Stir constantly until thick and gooey, only about 3−4 min. In separate pan, saute onion, garlic, until onion is tender. Stir in tomatoes, mushrooms, and spices. Saute until just done. Preheat oven to 425. Using a very sharp bread knife, split each pita bread so that you have two round flat pieces instead of one thick one. Place each piece of bread on a cookie sheet or pizza pan. Spread spinach sauce over each. Top with tomato mixture, being careful to avoid the juice. Bake for 5 to 7 min. Watch closely so that the edges of the pita don't burn.