Pesto Mini Pizzas


Pesto Mini Meatzas


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Pesto Mini Meatzas
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INGREDIENTS:
1 egg, beaten
¼ tsp. each fennel seed and dried oregano leaves (or ½ tsp. Italian seasoning)
¼ c. low-carb spaghetti sauce (I use Lucini basil pesto sauce)
1 c. grated mozzarella cheese (about 4 oz.)
½ oz. thin sliced red or green bell pepper, cut into strips
DIRECTIONS:   Preheat oven to 350º.  In a medium mixing bowl, well mix the sausage, egg, fennel and oregano with a fork or your hands.  Spoon about 1 tablespoon of meat into each of 12 muffin cups and press down with the back of the spoon.  I used a silicone muffin pan.  Pop into your 350º preheated oven for 15 minutes.   Remove, tilt and blot off excess grease with paper toweling. Top each meat pattie evenly with 1 tsp. spaghetti sauce.  Next spread 1 tsp. pesto sauce on top.  Sprinkle each with about 1T. of the mozarella cheese, going back and using it all up evenly.  Top with a piece of bell pepper.  Pop back into oven and bake for an additional 10-15 minutes.   Cool slightly and gently lift them out with a fork onto your serving platter.

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