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1 Italian bread shell or ready to serve refrigerated pizza crust
1 (8-ounce) can tomato sauce
2 cups cubed cooked chicken
1 (8-ounce) can pineapple tidbits, drained
1 cup shredded mozzarella cheese (4 ounces)
Heat oven to 400 degrees. Place bread shell on ungreased cookie sheet. Spread tomato sauce over bread shell. Top with chicken and pineapple. Sprinkle with cheese. Bake 8 to 10 minutes or until pizza is hot and cheese is melted.
1 SERVING: Calories 420 (Calories from Fat 90); Fat 10g (Saturated 4g); Cholesterol 50mg; Sodium 780mg; Carbohydrate 59g (Dietary Fiber 3g); Protein 26g
% DAILY VALUE: Vitamin A 6%; Vitamin C 6%; Calcium 16%; Iron 22%
DIET EXCHANGES: 3 Starch, 2 Lean Meat, 1 Fruit, 1 Fat
Tip:
Crushed pineapple, very well drained, can be substituted for the pineapple tidbits.
1 (8-ounce) can tomato sauce
2 cups cubed cooked chicken
1 (8-ounce) can pineapple tidbits, drained
1 cup shredded mozzarella cheese (4 ounces)
Heat oven to 400 degrees. Place bread shell on ungreased cookie sheet. Spread tomato sauce over bread shell. Top with chicken and pineapple. Sprinkle with cheese. Bake 8 to 10 minutes or until pizza is hot and cheese is melted.
1 SERVING: Calories 420 (Calories from Fat 90); Fat 10g (Saturated 4g); Cholesterol 50mg; Sodium 780mg; Carbohydrate 59g (Dietary Fiber 3g); Protein 26g
% DAILY VALUE: Vitamin A 6%; Vitamin C 6%; Calcium 16%; Iron 22%
DIET EXCHANGES: 3 Starch, 2 Lean Meat, 1 Fruit, 1 Fat
Tip:
Crushed pineapple, very well drained, can be substituted for the pineapple tidbits.
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