Monday, March 18, 2013

Experimental Recipes :: Bacon Artichoke Bruschetta


8 slices of cooked bacon (can be cooked in oven @ 350 degrees for
15 minutes)

1 can of Pillsbury Thin Crust Pizza Dough

4 green onions

1 jar (14.75 oz.) marinated artichokes, drained and patted dry

¾ cup chive and onion cream cheese spread

2 egg whites

2 tbsp. Duke's Mayonnaise

1 tbsp. Dijon mustard

4 garlic cloves, pressed

1 pkg (8 oz.) shredded Swiss cheese

¾ tsp. ground black pepper

½ cup grape tomatoes (diced)
Let's begin!

Preheat oven 450°. On a non-stick pan, roll out pizza dough.

Using a food processor, blend artichoke hearts and onions together.

In a separate bowl, whisk cream cheese, egg whites, mayo, mustard, and garlic until smooth. Stir in 1 ½ cups of the Swiss cheese, artichoke mixture and pepper.

Spread cheese mixture evenly over pizza dough. Bake 14 to 16 minutes or until light golden brown. Top with tomatoes, crumbled bacon, and extra cheese.

Serve warm as an appetizer!

I hope your family enjoys this recipe as much as mine did!

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