Mini-Pizza Jack-o-Lanterns Recipe
High Cotton Food Styling & Photography
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6 English muffins, split
3 cups shredded Cheddar
1/2 cup light mayonnaise
2 green onions, minced (white and green parts)
1 (15-ounce) can pitted ripe olives, drained
Instructions
3 cups shredded Cheddar
1/2 cup light mayonnaise
2 green onions, minced (white and green parts)
1 (15-ounce) can pitted ripe olives, drained
1. Preheat broiler. Arrange muffin halves, cut side up, in a single layer on a large baking sheet.
2. Combine Cheddar, mayonnaise and onions in a medium bowl; mix well. Spread equal amounts on each muffin half.
3. Broil 4 inches from heat source 2 minutes, or until bubbly. Remove from oven.
4. Cut olives into shapes for eyes, nose and mouth and arrange on each muffin half. (You’ll have olives left over.) Serves 12.
Tips from the Test Kitchen
2. Combine Cheddar, mayonnaise and onions in a medium bowl; mix well. Spread equal amounts on each muffin half.
3. Broil 4 inches from heat source 2 minutes, or until bubbly. Remove from oven.
4. Cut olives into shapes for eyes, nose and mouth and arrange on each muffin half. (You’ll have olives left over.) Serves 12.
Tips From Our Test Kitchen: These may be assembled as directed above, but simply place a few halved olives on top instead of making faces, if desired. Use for a fun snack, breakfast, or lunch as well.
Nutritional Information
Nutritional facts per serving: 220 calories, 13g fat, 9g protein, 15g carbohydrates, 0g fiber, 400mg sodium.
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