Directions:
- Unroll breadsticks; place in a greased 15-in. x 10-in. x 1-in. baking pan. Press onto the bottom and up the sides of pan to form a crust; pinch seams to seal. Bake at 350° for 6-8 minutes or until lightly browned.
- Meanwhile, in a small bowl, combine the tomatoes, yellow squash, zucchini, 2 tablespoons dressing, parsley, 1 teaspoon garlic powder, basil and Italian seasoning; set aside.
- Spread remaining dressing over crust; sprinkle with Romano cheese and 1 cup Monterey Jack cheese. Top with vegetable mixture; dot ricotta over vegetables. Sprinkle with remaining Monterey Jack and garlic powder.
- Bake for 20-25 minutes or until cheese is melted and crust is golden brown. Yield: 12 pieces.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 144.55 Kcal (605 kJ) | ||
| Calories from fat | 65.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.31g | 11% | |
|---|---|---|---|
| Cholesterol | 21.76mg | 7% | |
| Sodium | 262.89mg | 11% | |
| Potassium | 81.37mg | 2% | |
| Total Carbs | 11.63g | 4% | |
| Sugars | 1.63g | 7% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 7.79g | 16% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 0.8mg | 5% | |
| Calcium | 182.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 207.91 Kcal (870 kJ) | ||
| Calories from fat | 94.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.51g | 11% | |
|---|---|---|---|
| Cholesterol | 31.3mg | 7% | |
| Sodium | 378.12mg | 11% | |
| Potassium | 117.04mg | 2% | |
| Total Carbs | 16.72g | 4% | |
| Sugars | 2.35g | 7% | |
| Dietary Fiber | 0.89g | 2% | |
| Protein | 11.21g | 16% | |
| Vitamin C | 5.3mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 5% | |
| Calcium | 262mg | 18% | |
* 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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