All the flavours of your favourite cheese pizza rolled into a delicious strudel? Yes, please!
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. (450 g) refrigerated pizza dough
3/4 cup Classico di Liguria Tomato Alfredo Pasta Sauce
1 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese
1 small onion, chopped
2 Tbsp. chopped fresh basil
1 egg, beaten
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How do I make it ?
Heat oven to 425ºF.
Roll out pizza dough on lightly floured surface to 12x8-inch rectangle; spread with pasta sauce to within 1/2 inch of edges. Top with cheese, onions and basil.
Moisten edges of dough with water. Starting at one long side, fold 1/3 of dough over filling; repeat with other long side. Firmly pinch ends of dough together to seal.
Place, seam side down, on baking sheet sprayed with cooking spray. Cut 3 diagonal slits in top of dough with kitchen shears. Brush with egg.
Bake 20 to 25 min. or until golden brown. Cool 10 min. before slicing to serve.
Kraft Kitchen Tips!
For best results, let pizza dough stand at room temperature 1 hour before using as directed.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 3 g
Cholesterol 45 mg
Sodium 760 mg
Carbohydrate 39 g
Fibre 2 g
Sugars 7 g
Protein 12 g
6 servings, 1 slice (125 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.