CORNY PIZZA BOWLS

Make it Fabulous with Fillo Recipe Contest Entry

Ingredients

30 Athens Mini Fillo Shells (2 boxes)
12 ounces shoepeg corn, drained
1/2 cup sour cream
4 ounces canned chilies, drained
1/2 cup sun-dried tomatoes, drained and chopped
1/2 cup pepperoni, chopped
1/2 cup jalapeño cheese, shredded

Preheat the oven to. Place shells on a baking sheet. Set aside.

In a medium bowl, combine the shoepeg corn, sour cream, chilies, tomatoes and pepperoni.

Fill the shells with mixture. Sprinkle each shell with cheese. Bake in preheated 375°F oven for 5-8 minutes, or until cheese starts to melt. Remove from oven to wire rack to cool slightly, before serving. Serve warm or at room temperature.