I made this up because I wanted to make stuffed mushrooms, but unfortunately, they had gone bad in the fridge. I was in the mood to cook, so a search through the pantry came up with these ingredients...and it turned out wonderful!
Salmon-Artichoke Tart
1 can salmon, cleaned
1 c. mozzarella cheese
1/4 c. parmesan
1/2 jar artichoke hearts, chopped
1 box Jiffy pizza crust mix
1/2 c. Ranch dressing
cheese and sour cream as topping/garnish
- Mix salmon and cheeses in a small bowl; add artichoke. Stir well.
- Prepare pizza crust mix according to directions, press into 9x13 baking pan.
- Pre-bake crust for 5 minutes at 350˚.
- Carefully remove crust from oven and spread with Ranch dressing—you can add more than 1/2 a cup, if you like it goopy—and top with salmon-cheese mixture. Lightly press additional shredded cheese onto salmon layer, like making a pizza; then add some blobs of sour cream to garnish.
- Bake at 350 for 18-22 minutes until cheese is melted and crust is browned to your liking.
- Serve with additional sour cream or Ranch dressing.
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