1/4 cup Classico di Napoli Tomato & Basil Pasta Sauce
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How do I make it ?
Heat oven to 350ºF.
Crush 2 crackers finely. Place remaining crackers in single layer on baking sheet.
Combine artichokes and pesto; spoon onto crackers on baking sheet. Top with cheese and cracker crumbs.
Bake 5 to 8 min. or until cheese is melted. Meanwhile, heat pasta sauce.
Serve crackers topped with pasta sauce.
Kraft Kitchen Tips!
Omit artichokes and pesto. Thaw 18 frozen store-bought mini meatballs in refrigerator; cut in half. Place, cut sides down, on crackers on baking sheet. Top with cheese and cracker crumbs. Bake and serve as directed.
Omit artichokes and pesto. Mix 1/3 cup ricotta cheese and 1 Tbsp. eachKraft 100% Parmesan Aged Grated Cheese and additional pasta sauce; spoon onto crackers on baking sheet. Top with mozzarella and cracker crumbs. Bake and serve as directed.
Prepare using your favourite crackers.
Calories From Fat
% Daily Value
Fat 4.5 g
Saturated fat 2 g
Cholesterol 10 mg
Sodium 240 mg
Carbohydrate 8 g
Fibre 2 g
Sugars 0 g
Protein 3 g
18 servings, 2 topped crackers (22 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.