Directions:
- Preheat oven to 425°.
- Coat a large baking sheet with cooking spray. Roll out dough onto prepared baking sheet; cut dough crosswise in half, creating 2 smaller rectangles. Brush surface of dough with 1 teaspoon oil; sprinkle with garlic, basil, and 1/8 teaspoon pepper. Bake at 425° for 8 minutes or until crust is golden but still pliable.
- While crust bakes, combine remaining oil, remaining 1/8 teaspoon pepper, vinegar, and salt in a large bowl, stirring with a whisk. Add arugula and tomatoes; toss well.
- Arrange cheese slices lengthwise down long side of crusts; top with arugula mixture. Fold dough over filling, creating 2 long rectangle sandwiches. Bake an additional 1 to 2 minutes or until cheese melts. Cut each rectangle crosswise in half. Serve immediately.
- Serve with: Lemony Chickpea Salad
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 139.35 Kcal (583 kJ) | ||
| Calories from fat | 70.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.85g | 12% | |
|---|---|---|---|
| Cholesterol | 15.59mg | 5% | |
| Sodium | 354.56mg | 15% | |
| Potassium | 284.95mg | 6% | |
| Total Carbs | 8.85g | 3% | |
| Sugars | 3.14g | 13% | |
| Dietary Fiber | 2.3g | 9% | |
| Protein | 9g | 18% | |
| Vitamin C | 11.4mg | 19% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 36.1mg | 201% | |
| Calcium | 250.1mg | 25% | |
| Amount Per 100 g | |||
| Calories | 91.62 Kcal (384 kJ) | ||
| Calories from fat | 46.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.16g | 12% | |
|---|---|---|---|
| Cholesterol | 10.25mg | 5% | |
| Sodium | 233.12mg | 15% | |
| Potassium | 187.35mg | 6% | |
| Total Carbs | 5.82g | 3% | |
| Sugars | 2.06g | 13% | |
| Dietary Fiber | 1.51g | 9% | |
| Protein | 5.92g | 18% | |
| Vitamin C | 7.5mg | 19% | |
| Vitamin A | 0.6mg | 30% | |
| Iron | 23.8mg | 201% | |
| Calcium | 164.4mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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