Directions:
- Unroll pastry onto a parchment paper-lined baking sheet. Spread pesto to within 2 in. of edges; sprinkle with 1/2 cup cheese. Layer with pepperoni and 1/4 cup cheese. Top with red peppers and artichokes; sprinkle with remaining cheese.
- Fold up edges of pastry over filling, leaving center uncovered. Brush folded pastry with water. Bake at 425° for 25-30 minutes or until crust is golden and cheese is melted. Serve warm. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.35 Kcal (705 kJ) | ||
| Calories from fat | 101.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.23g | 17% | |
|---|---|---|---|
| Cholesterol | 23.05mg | 8% | |
| Sodium | 356.25mg | 15% | |
| Potassium | 41.73mg | 1% | |
| Total Carbs | 8.26g | 3% | |
| Sugars | 0.37g | 1% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 9.5g | 19% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 6mg | 33% | |
| Calcium | 166.1mg | 17% | |
| Amount Per 100 g | |||
| Calories | 313.16 Kcal (1311 kJ) | ||
| Calories from fat | 188.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.89g | 17% | |
|---|---|---|---|
| Cholesterol | 42.88mg | 8% | |
| Sodium | 662.68mg | 15% | |
| Potassium | 77.62mg | 1% | |
| Total Carbs | 15.37g | 3% | |
| Sugars | 0.68g | 1% | |
| Dietary Fiber | 1.3g | 3% | |
| Protein | 17.66g | 19% | |
| Vitamin C | 4.8mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 11.2mg | 33% | |
| Calcium | 309mg | 17% | |
* 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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