1 (16 ounce, 12-inch) Italian bread shell
1/3 cup refrigerated prepared pesto
1 (8 ounce) package 6-cheese Italian recipe blend
or shredded Mozzarella cheese, divided
8 ounces cooked shrimp, shelled and deveined
1/2 cup coarsely chopped softened sun-dried tomatoes
1/4 cup minced green onion
1/4 teaspoon crushed red pepper flakes
Place bread shell on baking sheet; spread evenly with pesto. Sprinkle with half of cheese; top with shrimp and tomatoes. Top with remaining cheese; sprinkle with onion and crushed red pepper. Bake at 450 degrees F for 10 minutes or until cheese is melted. Cut into wedges to serve.
Serves 6.
1/3 cup refrigerated prepared pesto
1 (8 ounce) package 6-cheese Italian recipe blend
or shredded Mozzarella cheese, divided
8 ounces cooked shrimp, shelled and deveined
1/2 cup coarsely chopped softened sun-dried tomatoes
1/4 cup minced green onion
1/4 teaspoon crushed red pepper flakes
Place bread shell on baking sheet; spread evenly with pesto. Sprinkle with half of cheese; top with shrimp and tomatoes. Top with remaining cheese; sprinkle with onion and crushed red pepper. Bake at 450 degrees F for 10 minutes or until cheese is melted. Cut into wedges to serve.
Serves 6.
