Directions:
- Preheat oven to 400 degrees. Heat soup in medium ovenproof skillet over medium high heat 1 minute. Add Shrimp, cook and stir 3 minutes or until shrimp begin to thaw. Stir in vegetables, dill, salt and pepper, mix well. Reduce heat to medium low , cook and stir 3 minutes.
- Unwrap breadstick doug, separate into 8 strips. Twist strips, cutting to fit skillet. Arrange arrtactively over shrimp mixture in crisscross pattern. Press ends of dough lightly to edges of skillet to secure. Bake 18 minutes or until crust is golden brown and shrimp mixture is bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.18 Kcal (532 kJ) | ||
| Calories from fat | 25.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.79g | 4% | |
|---|---|---|---|
| Cholesterol | 3.35mg | 1% | |
| Sodium | 289.21mg | 12% | |
| Potassium | 333.38mg | 7% | |
| Total Carbs | 23.82g | 8% | |
| Sugars | 0.27g | 1% | |
| Dietary Fiber | 6.23g | 25% | |
| Protein | 5.41g | 11% | |
| Vitamin C | 15.2mg | 25% | |
| Iron | 1.7mg | 10% | |
| Calcium | 43.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 76.68 Kcal (321 kJ) | ||
| Calories from fat | 15.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.68g | 4% | |
|---|---|---|---|
| Cholesterol | 2.02mg | 1% | |
| Sodium | 174.38mg | 12% | |
| Potassium | 201.01mg | 7% | |
| Total Carbs | 14.36g | 8% | |
| Sugars | 0.16g | 1% | |
| Dietary Fiber | 3.76g | 25% | |
| Protein | 3.26g | 11% | |
| Vitamin C | 9.2mg | 25% | |
| Iron | 1mg | 10% | |
| Calcium | 26.1mg | 4% | |
* 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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