Makes 12 servings.
- 2 cups Le Gruyère® cheese, grated
- 1 zucchini, grated
- 1 red bell pepper, minced
- 4 Tbsp. basil pesto
- 1 can (13.8 oz.) refrigerated pizza crust
- Salt and pepper
- Cooking spray
Preheat oven to 425° F. Mix the pesto with the zucchini, cheese and red bell pepper. Season with a little salt and pepper.
Evenly spread the filling on the rolled out crust. Take one edge of the crust and carefully roll inwards to the other side to form a roll. Cut in a approximately 1-inch slices and arrange on a sprayed cookie sheet. Bake 11 to 13 minutes.