Pancetta & Arugula Polenta Pizzettes

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Bertolli
Nutrition per serving    (USDA % daily values)
CAL
1713
FAT
439%
CHOL
76%
SOD
52%

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Ingredients for 4 servings

1 medium fennel bulb, cut into chunks

1 1/2 cups Bertolli® Classico™ Olive Oil, divided

1/4 tsp. kosher salt

1/4 tsp. ground black pepper

1 cup Bertolli® Vodka Sauce made with Fresh Cream

2 Tbsp. fresh sage leaves

1 package (16 oz.) prepared polenta, cut into 1/2-inch-thick slices

3 ounces arugula, coarsely chopped

1/2 cup finely chopped pancetta

1/2 cup finely chopped cremini mushrooms

1 cup shredded Gruyere cheese

1 cup shredded mozzarella cheese

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