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Feta & Poblano Morning Tarts

Feta and Poblano Morning Tarts

0hrs
33min
6 servings

What You Need

1  can ( oz.) refrigerated thin crust pizza dough
½  cup tomatillo salsa
1  [2.375 oz.] poblano chile, chopped
3  Tbsp. [1 oz.] chopped red onions
1  pkg. (6 oz.) ATHENOS Traditional Crumbled Feta Cheese
6  eggs

Make It

Heat  oven to 375ºF.
Unroll  dough onto baking sheet sprayed with cooking spray; roll or press into 15x11-inch rectangle.
Spread  with salsa to within 1/2 inch of edges; top with next 3 ingredients. Use your fingers to make 6 (2-inch) wells in pizza; slip 1 cracked egg into each well.
Bake  15 to 18 min. or until edges of crust are golden brown, and egg whites are set and yolks are cooked to desired doneness.
Dietary Exchanges (or Exchange Calculations) based on Choose Your Foods: Exchange Lists for Diabetes © 2008 by the American Diabetes Association and the American Dietetic Association.

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