Directions:
- Heat oven to 400 degrees F for dark or nonstick pan (425 degrees F for all other pans). Spray 15x10-inch pan with sides with cooking spray.
- In 12-inch skillet, cook sausage over medium heat, stirring occasionally to crumble sausage, until no longer pink; drain and remove from skillet. Gently stir enchilada sauce into sausage to coat.
- Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.
- Spoon and spread sausage mixture over crust. Sprinkle with 1 1/2 cups of the cheese. Top with tomatoes and bell pepper; sprinkle with remaining 1/2 cup cheese.
- Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted. Garnish with cilantro. To serve, cut into 6 rows by 3 rows.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 218.73 Kcal (916 kJ) | ||
| Calories from fat | 146.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.26g | 25% | |
|---|---|---|---|
| Cholesterol | 46.24mg | 15% | |
| Sodium | 493.45mg | 21% | |
| Potassium | 189.95mg | 4% | |
| Total Carbs | 7.06g | 2% | |
| Sugars | 2.9g | 12% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 11.8g | 24% | |
| Vitamin C | 25.9mg | 43% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 9mg | 50% | |
| Calcium | 254.1mg | 25% | |
| Amount Per 100 g | |||
| Calories | 153.07 Kcal (641 kJ) | ||
| Calories from fat | 102.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.38g | 25% | |
|---|---|---|---|
| Cholesterol | 32.36mg | 15% | |
| Sodium | 345.31mg | 21% | |
| Potassium | 132.92mg | 4% | |
| Total Carbs | 4.94g | 2% | |
| Sugars | 2.03g | 12% | |
| Dietary Fiber | 0.58g | 3% | |
| Protein | 8.26g | 24% | |
| Vitamin C | 18.2mg | 43% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 6.3mg | 50% | |
| Calcium | 177.8mg | 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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