Eggplant Pizzettes and Apple-Peach Cobbler
Meal Time - 60 minutes / Serves 4
Cooking Sequence
- Prepare cobbler for baking - 10 minutes
- Prepare pizzettes (toss salad while broiling) and serve - 20 minutes
- Adjust heat on oven and bake cobbler while enjoying dinner; serve warm - 30 minutes
|
|
Eggplant Pizzettes
Ingredients
aluminum foil
1 large eggplant (rinsed)
1/2 cup pizza sauce
1/2 cup fresh pre-diced onions
1/2 cup fresh pre-diced bell peppers
3/4 cup shredded mozzarella cheese
Steps
- Place oven rack 6 inches from broiler, then preheat on broil. Line baking sheet with foil. Cut eggplant into eight 3/4-inch-thick pieces; arrange in single layer on baking sheet. Broil eggplant 6–7 minutes or until lightly browned.
- Turn slices over; broil 4–5 more minutes or until second side is browned. Spread pizza sauce evenly over each slice, then top with 1–2 tablespoons each of the onions and peppers.
- Top slices evenly with cheese. Broil 1–2 more minutes or until cheese melts. Serve warm.
CALORIES (per 1/4 recipe) 130kcal; FAT 6g; CHOL 10mg;
SODIUM 310mg; CARB 13g; FIBER 4g; PROTEIN 8g;
VIT A 10%; VIT C 30%; CALC 20%; IRON 4%
Apple-Peach Cobbler
Ingredients
1 (8-oz) package refrigerated cookie dough (snicker doodle or sugar)
2 tart green apples (such as Granny Smith; rinsed)
1 (24-oz) jar chunky applesauce
1 (15-oz) can sliced peaches in light syrup (drained)
1 cup brown sugar
1/4 cup quick-cooking oats
1 teaspoon apple pie spice
plastic wrap or waxed paper
Steps
- Preheat oven to 425°F. Set cookie dough out to warm at room temperature. Peel and core apples; slice apples thinly and place in medium bowl.
- Stir in applesauce, peaches, brown sugar, oats, and pie spice until well blended; transfer to 9-inch square baking dish.
- Place cookie dough between plastic wrap or waxed paper. Flatten dough, using rolling pin, until about a 10-inch square. Place dough on top of fruit mixture and trim any excess. Bake 25–30 minutes or until crust is golden and mixture bubbles around edges. Serve. (Makes 8 servings.)
CALORIES (per 1/8 recipe) 420kcal; FAT 11g; CHOL 15mg;
SODIUM 170mg; CARB 81g; FIBER 3g; PROTEIN 2g;
VIT A 6%; VIT C 4%; CALC 2%; IRON 10%
Utensils & Cookware
- 9-inch square baking dish
- baking sheet, medium bowl
- turning spatula
- vegetable peeler
- rolling pin
- cooking spoon
- knife and cutting board
- measuring utensils
Shortcuts & Tips
The intensity of oven broilers varies widely; watch the eggplant carefully to avoid scorching. Add any of your favorite toppings to the pizzettes.
Recipe Version 04/09-0015
next to any item below.
to indicate that it has been added.
