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Nutrition Facts
Serving Size 221 g
(Approx. 8 Servings)
Amount Per Serving
Calories 610 Calories From Fat 300
% Daily Value*
Total Fat 33 g 51%
Saturated Fat 18 g 90%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 1340 mg 56%
Total Carbohydrate 44 g 15%
Dietary Fiber 1 g 4%
Sugars 7 g
Protein 36 g
Vitamin A 10% Iron 20%
Vitamin C 2% Calcium 45%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

BBQ Brisket Pizza

Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
8  People


Recipe makes 8 Servings

16 Oz H-E-B Fully Cooked Sliced Beef Brisket
20 Oz Boboli Thin Pizza Crusts
1/2 cup(s) Kraft Original BBQ Sauce
2 cup(s) H-E-B Fancy Shredded Monterey Jack
1/2 cup(s) red onion, chopped
1/2 cup(s) H-E-B Whole Dill Pickles, chopped
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Heat oven to 425°F.
Remove brisket slices from package to a cutting board. Coarsely chop brisket.
Pour sauce from brisket package into a 1 cup measuring cup. Add additional sauce to make 1 cup. Stir.
Spread a 1/2 cup of BBQ sauce on each pizza crust. Arrange brisket over sauce (about 1 cup on each pizza).
Sprinkle cheese, onion and pickles evenly over each pizza.
Bake 15-20 minutes, directly on oven rack, until cheese is melted and bubbly. Let stand 5 minutes, cut and serve.



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