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Baked "Ravioli"

Baked "Ravioli"

Prep time25 min
Total time25min
ServingsMakes 9 servings, 4 topped crackers each.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % 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 A2 %DV
Vitamin C0 %DV
Calcium8 %DV
Iron6 %DV
Potassium4 %DV
Vitamin D0 %DV

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