Baked "Ravioli"
Prep time25 min
Total time25min
ServingsMakes 9 servings, 4 topped crackers each.
Ingredients
- 36 TRISCUIT Crackers
- ½ cup finely chopped well-drained canned artichoke hearts
- 2 Tbsp. basil pesto
- 9 mozzarella cheese slices, quartered
- ¼ cup spaghetti sauce, warmed
Preparation
- Heat oven to 350ºF.
- Place crackers in single layer on baking sheet.
- Combine artichokes and pesto; spoon onto crackers. Top with cheese.
- Bake 5 to 8 min. or until cheese is melted.
- Drizzle with spaghetti sauce.
Nutrition Notes
Whole wheat TRISCUIT Crackers form the base of these smart Italian-inspired appetizers that can fit into your balanced diet.
Recipe Tips
- Substitute
Prepare using RITZ Crackers. - Meatball "Ravioli"
Omit artichokes and pesto. Thaw 18 frozen store-bought mini meatballs in refrigerator; cut in half. Place, cut sides down, on crackers. Top with cheese. Bake and serve as directed. - Cheese "Ravioli"
Omit artichokes and pesto. Reduce spaghetti sauce to 1 Tbsp. Mix spaghetti sauce with 1/3 cup ricotta cheese and 1 Tbsp. grated Parmesan cheese; spoon onto crackers. Top with cheese. Bake as directed.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 130 |
| % Daily Value* | |
| Total fat 6g | |
| Saturated fat 1.5g | |
| Trans fat 0g | |
| Cholesterol 5mg | |
| Sodium 280mg | |
| Carbohydrate 16g | |
| Dietary fiber 3g | |
| Total sugars 1g | |
| Added sugars 0g | |
| Protein 5g | |
| Vitamin A | 2 %DV |
| Vitamin C | 0 %DV |
| Calcium | 8 %DV |
| Iron | 6 %DV |
| Potassium | 4 %DV |
| Vitamin D | 0 %DV |