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Hummus Cups with Zucchini and Tomato

Hummus Cups with Zucchini and Tomato


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These simple cups are a total crowd-pleaser!MORE+LESS-

Updated November 24, 2016

1

can Pillsbury™ refrigerated classic pizza crust

16

grape tomatoes, halved

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  • 1

    Heat oven to 400°F (200°C). Lightly spray 20 mini muffin cups with cooking spray.

  • 2

    Use a rolling pin to roll pizza dough into a 14-inch by 12-inch rectangle, approximately.

  • 3

    Use a 2 1/2-inch round cookie cutter to cut out 20 circles of dough. Press each circle of dough into the bottom of the muffin cups. Then use a fork to pierce the bottom of each pizza cup 3-4 times. (This will help prevent the bottoms of the pizza cups from rising).

  • 4

    Bake pizza cups 8-10 minutes or until edges are light golden brown. Remove from oven and press down on the bottoms of the cups with the end of a wooden spoon to reshape any dough that puffed up during baking. Transfer cups to a cooling rack and let cool completely.

  • 5

    Spoon a teaspoon of hummus into the bottom of each cup. Then top with two tomato halves and a few zucchini pieces. Serve immediately.

Nutrition Facts

Serving Size: 1 Serving
Calories
70.2
% Daily Value
Total Fat
1.5g
2%
Saturated Fat
0.2g
1%
Sodium
130.5mg
5%
Potassium
71.0mg
2%
Total Carbohydrate
11.7g
4%
Dietary Fiber
1.0g
4%
Sugars
0.7g
Protein
2.6g
Vitamin C
3.60%
4%
Calcium
2.30%
2%
Iron
4.60%
5%

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.


Watch the video: Mediterranean Salad with FullyRaw Hummus


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