- Vegetable cooking spray
- 1/2 cup chopped onion
- 1 (10-ounce) can refrigerated pizza crust dough
- 2 tablespoons coarse-grained mustard
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 6 ounces thinly sliced reduced-fat, low-salt ham
- 1 teaspoon dried Italian seasoning
- calories 258
- caloriesfromfat 28 %
- fat 8.1 g
- satfat 3.2 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 17 g
- carbohydrate 29.3 g
- fiber 1.2 g
- cholesterol 30 mg
- iron 0.0 mg
- sodium 763 mg
- calcium 0.0 mg
How to Make It
Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, and saute 4 minutes or until onion is tender; set aside.
Unroll dough on a baking sheet coated with cooking spray; press into a 12- x 8-inch rectangle. Spread mustard over dough to within 1/2 inch of edges. Arrange cheese, onion, and ham lengthwise down center of dough, leaving a 1/2-inch border at both ends. Sprinkle seasoning over ham.
At 1-inch intervals on long sides of rectangle, cut slits from edge of ham to edge of dough. Alternating sides, fold strips at an angle across filling. Coat top of dough with cooking spray. Bake at 425° for 12 to 14 minutes or until browned.