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Shrimp Pesto Pizza recipe (Bread)

Yield: 8 Servings

8   Rhodes Texas Rolls or 12 Rhodes Dinner Rolls, thawed and risen
1/3 cups pesto sauce (recipe below)
2 cups grated mozzarella cheese
8 oz shrimp, cooked and peeled
½ cups chopped sun-dried tomatoes, softened
¼ cups minced green onion
¼ teaspoons crushed red pepper flakes

Posted by Rhodes Bake-N-Serv on Jan 11, 2013


Spray counter lightly with non-stick cooking spray. Combine rolls into a ball. Roll into a 16 inch circle. Place on a 15 inch sprayed pizza pan. Poke several times with a fork to prevent bubbles from forming. Bake at 400°F 10 minutes. Remove from oven. Spread with pesto. Sprinkle with 1-cup cheese. Top with shrimp and tomatoes. Sprinkle with remaining cheese, onion, and pepper flakes. Bake at 400°F 10-15 minutes.

2 cups lightly packed fresh basil leaves
½ cup olive oil
1 cup Parmesan cheese
1 clove garlic, minced

Place all ingredients in blender. Blend until smooth, adding more oil if needed. (If made ahead, cover and chill up to 5 days, or freeze.) Makes 1 ½ cups.

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