Mexican Dip Pizza With Cornbread Crust Recipe

Ingredients

1 tube (11-1/2 ounces) refrigerated corn bread twists1 can (16 ounces) refried beans1 can (4 ounces) chopped green chilies2 cups shredded Colby-Monterey Jack cheese or Mexican cheese blend1 can (2-1/4 ounces) sliced ripe olives, drainedChopped tomatoes, salsa and sliced green onions, optional

Preparation

Unroll the bread twists and press onto a greased 12-in. pizza pan. Bake at 375° for 11-13 minutes or until lightly browned. Combine refried beans and chilies; spread over crust to within 1/2 in. of edge. Top with cheese and olives.

Bake 5-8 minutes longer or until cheese is melted. Cut into wedges. Serve with tomatoes, salsa and green onions if desired.