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Nutrition Facts
Serving Size 28 g
(Approx. 20 Servings)
Amount Per Serving
Calories 90 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 250 mg 10%
Total Carbohydrate 6 g 2%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 5 g
Vitamin A 4% Iron 2%
Vitamin C 0% Calcium 8%
*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.

Pesto Feta Mini Pizza

Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
20  People


Recipe makes 20 Servings

1 cup(s) basil
2 H-E-B® Peeled Garlic
1/2 cup(s) Parmesan cheese, shredded
1 container refrigerated crescent rolls, garlic butter
1 cup(s) reduced-fat crumbled feta cheese
1/2 cup(s) chopped pecans
1/8 Tsp black pepper
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Heat oven to 375°F.
In a food processor, combine basil and garlic and process until chopped.
Add Parmesan cheese and process 30 seconds more.
Unroll dough and separate into 10 bread sticks.
Cut each bread stick in half crosswise, then place 2 inches apart on ungreased cookie sheet.
Press each to form 3 x 2-inch rectangle.
Spread 1 teaspoon basil mixture over each rectangle.
Top each with feta cheese, pecans and pepper.
Bake 10 to 17 minutes until golden brown.



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