GLUTEN-FREE PIZZA BAGELS
Yield Portion Size
| 4 ea |
Udi’s® Everything Bagels
|
| 2 tbsp | |
| 1/2 cup | |
| 1/2 tsp |
Chopped fresh oregano
|
| 2 tbsp |
fresh basil, chiffonade
|
| 8 oz |
Shredded Cheddar cheese
|
| 2 oz |
Shaved Parmesan cheese
|
| 2 tbsp |
Fresh chives
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 598 mg | 60% |
| Carbohydrate | 53 g | 18% |
| Cholesterol | 68 mg | 23% |
| Total Fat | 36 g | 55% |
| Iron | 1 mg | 7% |
| Potassium | 197 mg | 0% |
| Calories | 644 kcal | 32% |
| Sodium | 1232 mg | 51% |
| Protein | 26 g | 51% |
| Polyunsaturated Fat | 2 g | 10% |
| Saturated Fat | 14 g | 71% |
| Sugars | 8 g | 1% |
| Vitamin C | 3 mg | 6% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat oven to 350 F.
-
Step 2
Slice each bagel in half crosswise.
-
Step 3
Place the bagel halves, cut side up, on a baking sheet, Brush with Blue Bonnet spread. Toast in the oven until crispy and browned.
-
Step 4
Toss tomato sauce with oregano and basil as desired, in a small bowl. Spread a tablespoon of tomato sauce over the cut side of each bagel.
-
Step 5
Sprinkle grated cheddar over the top of each bagel.
-
Step 6
Bake the bagels in the oven for around 8 minutes or until the cheese browns.
-
Step 7
Finish with shaved parmesan and garnish with chives and any leftover basil chiffonade.
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