Prep 10 mins
Cook 10 mins
From my "Heart Healthy Cookbook" of delicious healthy recipes from Edina, MN in 1995. You can make these one at a time for a snack.
- 2 whole English muffins
- 118.32 ml prego no-salt-added spaghetti sauce
- 0.59 ml garlic powder
- 118.29 ml sliced fresh mushrooms
- 0 green bell pepper, cut in thin strips
- 56.69 g part-skim mozzarella cheese, shredded
- Split open English muffins.
- Toast until lightly browned.
- Layer on each muffin half: 2 tablespoons sauce with garlic powder mixed in, mushrooms, green peppers, and 1/2 ounce of cheese.
- Place on a cookie sheet and broil in oven until lightly browned and cheese melts.
- Serve hot.
The first time I had one of these was during the summer on Long Island 50 years ago. My girlfriend's very Italian mother made them for us. I loved them - hated for the summer to end!! Many years later I saw a recipe for them on Thomas' English muffin box and I've been making them ever since. I don't make mine healthy like these. I used the jarred pizza sauce, some italian herbs and lots of whole mozzarella. I am glad to see this recipe though I have been trying to cook healthier. I do agree with this submitter that toasting the muffins a bit before adding sauce adds to the taste - but if you are in a rush - forget it. Children and adults LOVE these - great snacks for football watching. Be creative with toppings!
A quick, healthy, yummy meal. I easily halved the recipe, using a whole-wheat English muffin. I only need 1 Tbsp of sauce for each muffin half; 2 Tbsp would've run over the sides! I definitely recommend toasting the muffin before adding the toppings; it makes it very crisp like a 'real' pizza crust would be. I brushed mine with a bit of olive oil and just toasted mine n the toaster oven. After broiling, I topped with a bit of shredded parmesan. Yum!