Email to Phyllis_ aka_ Filus      

Pizza Puffs

Source of Recipe

The Diabetes Snack, Munch, Nibble, Nosh Book - by Ruth Glick

PIZZA PUFFS

Yield: 6 servings

- 1 (4-1/2 ounce) package reduced-fat refrigerator
buttermilk biscuits
- 1-1/2 tablespoon low-sodium or regular tomato sauce
- Scant 1/2 teaspoon Italian seasoning
- 1/2 tablespoon grated Parmesan cheese

Preheat the oven to 450 degrees F. Spray a small baking sheet with nonstick spray coating. Set aside.

In a custard cup, mix together the tomato sauce and Italian seasoning. Set aside.

Open the biscuit carton and separate the biscuits. Place them on the baking sheet.

With a small spoon, spread the tomato sauce and seasoning mixture on the biscuits, dividing the mixture evenly. Bake in the center of the oven for 8 to 10 minutes or until golden. Serve hot.

Leftovers will keep 1 to 2 days in the refrigerator,
tightly wrapped.

1 piece equals: Calories: 54, Fat: 1 g, Cholesterol: 1 mg, Sodium: 191 mg, Carbohydrate: 10 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 2 g ++++ Diabetic Exchanges: 1/2 Starch ++++ WWP: 1