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Submitted by Alice

Steak Pizziola with Sun Dried Tomato Pesto

Ingredients

1 loaf French Bread
1/2 cup Olive Oil
1 lb beef Steak, cut into small pieces
1/4 tsp ground Cayenne pepper
1 sm Carrot, peeled & shredded
4 green Onions, chopped
1 Celery rib, diced small
1/2 tsp ground Black pepper
1 (10oz)jar Classico Sun-Dried Tomato Pesto
1 c Kraft Italian Shredded Five Cheese


Instructions

Preheat oven to 400*F.
Slice French bread into 14(1/2inch)thick diagonal slices. Brush both side of slice bread with olive oil and place on baking sheet. Bake for 6-8 minutes. remove from oven and set aside.
In a medium to large skillet, heat olive oil over medium-high heat, add meat and cook for 3-4 minutes and then add cayenne & black pepper, carrots, onions, salt and celery and continue cooking for 5 minutes, Then stir in the pesto and heat for 8-10 minutes.
Put 1-2 tablespoons of mixture on each bread slice and sprinkle with cheese.
Bake for 5-6 minutes or til cheese is melted.

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Servings

14 Pizziola

Nutritional Information
Per Serving

no nutrition information available