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18
Pizza Bagels
Whether for an after-school snack or weekend lunch,
kids will love having a pizza bagel.
Makes four servings
2 bagels, halved
½ cup pizza or marinara sauce, divided
2 teaspoons grated Parmesan, divided
4 ounces mozzarella, sliced
1. Position the rack of the Toaster Oven Broiler in the upper position with
the pan directly underneath in the lower position.
2. Evenly divide the sauce and spread on top of each cut bagel half, top
with the Parmesan and the mozzarella.
3. Put the bagels onto the rack. Set to Medium on the Bagel setting.
4. Once the Bagel function has stopped, switch to broil on the Broil
setting for 3 to 4 minutes, until cheese is fully melted.
Nutritional information per serving:
Calories 255 (28% from fat) • carb. 31g • pro. 12g • fat 7g
• sat. fat 3g • chol. 15mg • sod. 443mg • calc. 118mg • fiber 3g
Prosciutto, Arugula & Fontina
Open-Faced Sandwich
A quick, gourmet treat, this method can be used for any type of
open-faced sandwich.
Makes two servings
2 slices sourdough or other similar rustic bread
1 teaspoon extra virgin olive oil
6 thin slices prosciutto
2 ounces fontina, sliced
¹∕
³
cup loosely packed arugula
1. Put the rack of the Toaster Oven Broiler in the upper position and the
baking pan directly underneath, in the lower position.
2. Brush the bread with the olive oil. Top with the prosciutto, then the
cheese.*
3. Put the prepared sandwiches on the rack and broil for 2 to 2½ minutes.
4. Remove the sandwiches from oven. Top with the arugula and serve.
*This sandwich is also equally delicious, but not as visually impressive,
with the arugula placed underneath the cheese.
Nutritional information per serving:
Calories 281 (46% from fat) • carb. 23g • pro. 15g • fat 14g
• sat. fat 7g • chol. 40mg • sod. 833mg • calc. 181mg • fiber 1g
Cranberry, Ginger & Apple Crisp
An old favorite with a twist.
Makes eight servings
Nonstick cooking spray
1 cup rolled oats
½ cup packed light brown sugar
¹∕
³
cup unbleached, all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
6 tablespoons unsalted butter, melted
1½ pounds tart apples, peeled, cored and cut into
¼-inch slices
1 tablespoon fresh lemon juice
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