Instructions: Heat oven to 375 F. Remove crust from pouch. Place crust on ungreased cookie sheet; press out fold lines.

In medium bowl, combine cheese, roasted bell peppers, mayonnaise and chiles; mix well . Spread over crust to within 1inch of edges. Fold crust edges over filling to form 1-inch border; flute.

Bake at 375 F. for 25 to 35 minutes or until crust is golden brown.

Sprinkle with cilantro. Let stand 10 minutes. Cut into wedges. Serve warm.

16 servings

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