Combine artichokes and pesto; spoon onto crackers. Top with cheese.
Bake 5 to 8 min. or until cheese is melted. Meanwhile, heat pasta sauce.
Serve crackers topped with pasta sauce.
Omit artichokes and pesto. Thaw 18 frozen store-bought mini meatballs in refrigerator; cut in half. Place, cut sides down, on crackers. Top with cheese and cracker crumbs. Bake and serve as directed.
Omit artichokes and pesto. Mix 1/3 cup POLLY-O Original Ricotta Cheese and 1 Tbsp. each KRAFT Grated Parmesan Cheese and additional pasta sauce; spoon onto crackers. Top with mozzarella and cracker crumbs. Bake and serve as directed.
Prepare using your favorite crackers.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.