Pesto and Sun-Dried Tomato Bagel Melts
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Updated Dec 27, 2010
Six ingredients and 20 minutes is all you need to have these open-face pesto and tomato bagel sandwiches ready for a meatless lunch or dinner.
Pesto and Sun-Dried Tomato Bagel Melts
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- Prep Time 15 min
- Total 20 min
- Servings 8
- Ingredients 6
Ingredients
- 4 plain or herb-flavored bagels, cut horizontally in half
- 1/3 cup reduced-fat pesto
- 1 jar (7 ounces) oil-packed sun-dried tomatoes, rinsed, drained and chopped
- 3 tablespoons pine nuts
- 3/4 cup shredded reduced-fat mozzarella cheese (3 ounces)
- 1/4 cup freshly grated Parmesan cheese
Instructions
-
Step1Heat oven to 375°. Place bagels, cut sides up, in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
-
Step2Spread 2 teaspoons pesto over each bagel half. Sprinkle with tomatoes, nuts and cheeses.
-
Step3Bake 6 to 8 minutes or until cheese is melted.
Nutrition
260
Calories
10g
Protein
25g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Open-face Sandwich
- Calories
- 260
- Calories from Fat
- 125
- Saturated Fat
- 14g
- Cholesterol
- 13mg
- Sodium
- 500mg
- Total Carbohydrate
- 25g
- Dietary Fiber
- 2g
- Protein
- 10g
% Daily Value*:
- Iron
- 10%
- 10%
Exchanges:
2 Fat;Tips from the Betty Crocker Kitchens
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