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Pancetta & Arugula Polenta Pizzettes
BERTOLLI12Ingredients
75Minutes
360Calories
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Ingredients
US|METRIC
4 SERVINGS
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Directions
- Preheat oven to 400°.
- Arrange fennel on baking sheet in single layer. Drizzle with 1 tablespoon Olive Oil, then season with salt and pepper. Roast 40 minutes or until fennel is tender and golden; cool 5 minutes. Decrease oven to 350°.
- Process fennel, Sauce and sage in blender or food processor until smooth; set aside.
- Heat remaining Olive Oil in 12-inch nonstick skillet over medium heat and cook polenta, a few at a time, turning once, 12 minutes or until lightly browned. (Use more Olive Oil as needed). Arrange on baking sheet lined with parchment paper or aluminum foil.
- Evenly top polenta with Sauce mixture, arugula, pancetta, mushrooms and cheeses. Bake 8 minutes or until cheese is melted and polenta is heated through.
NutritionView More
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360Calories
Sodium
Fat
Protein
Carbs
Fiber
Calories360Calories from Fat210 |
% DAILY VALUE |
Total Fat23g35% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol60mg20% |
Sodium1170mg49% |
Potassium1070mg31% |
Protein23g45% |
Calories from Fat210 |
% DAILY VALUE |
Total Carbohydrate32g11% |
Dietary Fiber4g16% |
Sugars3g6% |
Vitamin A30% |
Vitamin C35% |
Calcium50% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.