Make Monday fun-day with a hassle-free homemade pizza featuring refrigerated breadsticks as the crust. Feeding the kids? Slice the pieces into small strips and let them dip each strip into marinara sauce. They’ll love it!
—Mary Hankins, Kansas City, MO
Prep: 25 min. • Bake: 20 min. • Makes: 12 servings
1. Unroll breadsticks into a greased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan; pinch seams to seal. Bake at 350° until set, 6-8 minutes.
2. Meanwhile, in a large skillet, saute the mushrooms, peppers, onion and 1 tsp. Italian seasoning in 2 tsp. oil until vegetables are crisp-tender; drain.
3. Brush crust with remaining oil. Sprinkle with ¾ cup shredded cheddar cheese; top with the vegetable mixture and Canadian bacon. Combine the shredded mozzarella cheese and remaining cheddar cheese; sprinkle over top. Sprinkle with remaining Italian seasoning.
4. Bake until cheese is melted and crust is golden brown, 20-25 minutes. Serve with marinara sauce.
Freeze option: Bake crust as directed, add toppings and cool. Securely wrap and freeze unbaked pizza. To use, unwrap the pizza; bake as directed, increasing time as necessary.
1 piece: 267 cal., 11g fat (6g sat. fat), 27mg chol., 638mg sod., 29g carb. (5g sugars, 2g fiber), 13g pro.