PESTO AND SUN-DRIED TOMATO BAGEL MELTS
Six ingredients and 20 minutes is all you need to have these open-face pesto and tomato bagel sandwiches ready for a meatless lunch or dinner.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 375°. Place bagels, cut sides up, in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
- Spread 2 teaspoons pesto over each bagel half. Sprinkle with tomatoes, nuts and cheeses.
- Bake 6 to 8 minutes or until cheese is melted.
Nutrition Facts : Calories 260, Carbohydrate 25 g, Cholesterol 13 mg, Fat 2, Fiber 2 g, Protein 10 g, SaturatedFat 14 g, ServingSize 1 Open-face Sandwich, Sodium 500 mg
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