Servings: 4 Active Time 15 mins Total Time 35 mins
1. Preheat oven to 425 degrees F. Divide 1 lb. store-bought pizza dough into 4 pieces. On a lightly floured surface, roll each piece into a 6-inch round and place on a rimmed baking sheet greased with a little olive oil. (You may need to use two baking sheets.) Spread 2 tsp. of basil pesto onto each round. Using 2 fully-cooked chicken sausage links (sliced) and 1/4 cup crumbled goat cheese, top each round with half a sliced sausage link, 1/3 cup weekend-prepped butternut squash and 1 Tbs. crumbled goat cheese. Fold top edge over the bottom edge and press firmly. Cut slits on top. Bake until golden and puffy, about 20 minutes.
Tip Don't skip the dip!
- Serve with more pesto sauce for dunking. Marinara would also be delish
Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 445, Fat, total (g): 11, chol. (mg): 39, sat. fat (g): 3, carb. (g): 66, Monounsaturated fat (g): , Polyunsaturated fat (g): , Trans fatty acid (g): , fiber (g): 4, sugar (g): 5, pro. (g): 17, vit. A (IU): 11739, vit. C (mg): 20, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 26, Cobalamin (Vit. B12) (µg): , sodium (mg): 885, Potassium (mg): 410, calcium (mg): 92, iron (mg): 19, Percent Daily Values are based on a 2,000 calorie diet.