Mexican Pizza

Two Friday night favorites, pizza and Mexican food, combine to make this
irresistible dish. We can't wait for you to try it!

Mexican Pizza
from Campbell's Kitchen

Thaw Time: 40 min. Prep Time: 5 min. Bake Time: 15 min.

1/2 of a (17.3 ounce) package Pepperidge Farm(R) Puff Pastry Sheets (1
sheet)
3/4 cup Prego(R) Traditional Italian Sauce
1/4 cup Pace(R) Picante Sauce
3/4 cup shredded mozzarella cheese
3/4 cup shredded Cheddar cheese
1/4 cup sliced pitted ripe olives

Directions:
Thaw the pastry sheet at room temperature for 40 minutes or until it's
easy to handle. Heat the oven to 400 degreesF.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry
sheet into a 15 x 10-inch rectangle and place onto a baking sheet. Prick
the pastry with a fork. Bake for 10 minutes or until the pastry is golden.
Stir the Italian sauce and picante sauce in a small bowl. Spread the
sauce mixture on the pastry to within 1/2-inch of the edges. Top with
the cheeses and sprinkle with the olives. Bake for 5 minutes or until
the cheese is melted. Cut the pizza into 8 pieces. Serves 4.

Kitchen Clip:
Add a little spice to the dish by topping the pizza with sliced jalapeño
peppers.
Received on Fri Apr 3 16:10:31 2009