Directions:
- Preheat the oven to 400 degrees.
- Heat a pan over medium heat, drizzle with olive oil and a little cajun seasoning.
- Chop up a tablespoon of jalepeno and pour a tablespoon of the juice into the oil.
- Chop the sausage into small pieces; add the sausage and jalepeno to the pan.
- Let that brown and prepare a small bowl for the tomato sauce.
- Drain the tomato and chile can and pour it into the bowl. Add the seasoning and mix well.
- Slice the french bread as if to make a sandwich and then slice down the middle to make four halves.
- Spread the tomato mixture evenly on the bread halves.
- Do not drain the sausage. Sprinkle evenly onto the bread and pour the excess oil and juice over the pizzas also.
- Cover them with cheese. Cover an oven pan with foil and arrange the pizzas.
- Bake for 10 minutes and then broil on hi for 3-4 minutes or until the cheese is slightly brown and bubbly.
- ENJOY!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 109.66 Kcal (459 kJ) | ||
| Calories from fat | 33.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.67g | 6% | |
|---|---|---|---|
| Cholesterol | 19.79mg | 7% | |
| Sodium | 401.84mg | 17% | |
| Potassium | 120.71mg | 3% | |
| Total Carbs | 11.92g | 4% | |
| Sugars | 1.91g | 8% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 7.59g | 15% | |
| Vitamin C | 17.5mg | 29% | |
| Iron | 4.3mg | 24% | |
| Calcium | 14.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 176.3 Kcal (738 kJ) | ||
| Calories from fat | 53.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.9g | 6% | |
|---|---|---|---|
| Cholesterol | 31.81mg | 7% | |
| Sodium | 646.04mg | 17% | |
| Potassium | 194.07mg | 3% | |
| Total Carbs | 19.17g | 4% | |
| Sugars | 3.08g | 8% | |
| Dietary Fiber | 1.48g | 4% | |
| Protein | 12.21g | 15% | |
| Vitamin C | 28.1mg | 29% | |
| Iron | 6.9mg | 24% | |
| Calcium | 23.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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