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| Product(s) Used for this Recipe |
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Pizza Pop with Wedges |
| Ingredients |
2/3 can Prego Traditional pasta sauce 300g
2 sheets Tortilla wrap
1/2 Small onion, chopped
8 pcs Canned button musroom, chopped
2 tbsp Kidney beans
4 tbsp Grated mozzarela cheese
2 med-size Potato
2 tbsp Cooking oil |
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| Cooking Detail |
| Meal Type | : | Main Meal
| | Cook Method | : | Oven
| | Preparation Time | : | 15
| | Cooking Time | : | 15
| | Serving | : | 2
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| Methods |
Pizza Pop:
1) Spread 1 tbsp of Prego Traditional sauce on one half side of a Tortilla wrap.
2) Mix onions, mushroom and kidney beans in a bowl, Mash the kidney beans with a fork.
3) Add 2 tbsp of Prego Traditional sauce to the mixture and mix well.
4) Spread the filling mixture on the side of the wrap with sauce.
5) Sprinkle cheese on the filing and spread it well along the edge.
6) Lift the other side of the wrap without the filling and fold over. Press the edges together to seal the wrap well.
7) Repeat Steps 1 to to make another Pizza Pop.
8) Put the pizza pops into the oven* at 180c for 5 minutes till the tortillas are nicely browned.
Wedges:
1) Wash potato under running water and slice 2 potatoes into 8 wedges each.
2) Pour a little oil to coat the bottom of the baking sheet. Add 2 tbsp of oil to coat the potato wedges.
3) Put them on a baking sheet and bake in a pre-heat 200c oven for 15 minutes. Turn wedges after 7-8 minutes.
4) Serve the wedges beside the pizza pop and dip your wedged in 5 tbsp of Prego Traditional sauce. |
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