Pizza Cups

Source: Fix It and Enjoy It Cookbook

Prep Time: 20 minutes

Baking Time: 12-15 minutes



3/4 lb. ground beef

6 oz can tomato paste

1 Tbl minced onions

1/2 tsp salt

1 tsp. Italian seasoning

1 tube refrigerated biscuits

1/2 to 3/4 cup shredded mozzarella Cheese



In skillet brown beef. Drain

Stir in tomato paste, onions and seasonings

Cook over low heat for 5 minutes, stirring frequently.

Mixture will thicken

Meanwhile, place biscuits in greased muffin tins. Press

them in so they cover the bottom and sides of each cup.

Spoon about 1/4 cup meat mixture into each biscuit-lined cup. Sprinkle with cheese

Bake at 400 degrees for 12-15 minutes, or until brown.

Makes 6 servings

Aloha Pizza



4 (4-inch) pitas

2 tablespoons olive oil or 1/2 cup pizza sauce

1 can (8 ounces) pineapple tidbits in juice, drained

1 can (6 1/2 ounces) extra-lean ham, drained and flaked

1/2 cup chopped green bell pepper

1 cup shredded, part-skim mozzarella cheese



Preparation Time: Approximately 5 minutes

Cook Time: Approximately 15 minutes



Preheat oven to 425°F.



Arrange pitas on a baking sheet. Divide olive oil OR pizza sauce,

spreading evenly over pitas. Top with pineapple, ham, green pepper

and cheese. Bake for 10 to 12 minutes until cheese melts.



Servings: 4

Pizza Pinwheels



Prep Time: 20 min ; Start to Finish: 35 min

Makes: 24 servings (1 appetizer and 1 teaspoon sauce each)



Serve pizza toppings swirled in a tender crescent pastry with a dipping

sauce at your next get-together.



1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

2 tablespoons grated Parmesan cheese

1/3 cup finely chopped pepperoni (about 1 1/2 oz)

2 tablespoons finely chopped green bell pepper

1/2 cup shredded Italian cheese blend (2 oz)

1/2 cup pizza sauce (from 8-oz can)



1 .

Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and

separate into 4 rectangles; firmly press perforations to seal.

2 .

Sprinkle Parmesan cheese, pepperoni, bell pepper and Italian cheese blend

over each rectangle.

3 .

Starting with one short side, roll up each rectangle; press edge to seal.

With serrated knife, cut each roll into 6 slices; place cut side down on

cookie

sheet.

4 .

Bake 13 to 17 minutes or until edges are golden brown. Meanwhile, heat pizza

sauce. Immediately remove pinwheels from cookie sheet. Serve warm with warm

pizza sauce for dipping.



High Altitude (3500-6500 ft) No change.

Impossible Pizza Pie



2/3 C. chopped onion

1/3 C. grated Parmesan

1 1/2 C. milk

3 eggs

3/4 C. Bisquick

1 C. prepared pizza sauce

1/4 C. grated Parmesan cheese

1 pkg. (3 1/2 oz) sliced pepperoni

1/3 C. chopped onion

1/2 C. green pepper

1 to 1 1/2 C. shredded Mozzarella cheese



Grease pie plate. Sprinkle onion and 1/3 C. Parmesan cheese in pie plate. Beat milk, eggs and baking mix 15 seconds in blender on high speed, 1 minute with wire whisk or hand beater or until smooth. Pour into pie plate. Bake 20 minutes. Spread pizza sauce over top. Top with remaining ingredients. Bake 15-20 minutes or until cheese is light brown. Cool 5 minutes.

Appetizer Pizza

 

3 packages (8 ounces each)

refrigerated crescent rolls

1/3 cup coarse mustard

12 ounces thinly sliced bratwurst

3 cups sliced ripe black olives

3 cups grated Muenster cheese



Separate crescent dough into wedges. Place on baking

pan(s) treated with non-stick spray. Spread mustard

(about 1/2 tsp.) over each crescent. Bake at 375° for

5 minutes. Remove from oven. Top each slice with

bratwurst, then olive slices, then grated Muenster

cheese. Finish baking at 375° for 10 more minutes, or

until crust is golden and cheese is melted. If

desired, place under broiler for 1 minute more.

Serve hot.

Portobello Pizzettas



24 appetizers

22 minutes (10 min prep, 12 min cooking)



5 ounces frozen chopped spinach

1 1/2 cups shredded mozzarella cheese

1 teaspoon dried basil, crushed

1/4 teaspoon coarsely ground pepper

12 portabello mushrooms (3 to 4 in diameter)

2 medium tomatoes, large dice

2 tablespoons butter or margarine, melted

Salt



1. Thaw spinach and press out liquid, finely chop.

2. Combine spinach, cheese basil, and pepper in a mixing bowl.

3. Heat oven to 350 degrees.

4. Clean mushrooms, remove stems.

5. Place mushroom caps top side down on a lightly greased cookie

sheet, brush with butter or margarine.

6. Spoon about 2 tablespoons of spinach mixture into each cap.

7. Sprinkle with tomato and salt.

8. Bake for 12 minutes or till heated through OR place on the

unheated rack of a broiler pan.

9. Broil 4 inches from the heat for 3 to 4 minutes.

10. Cut into quarters and serve.

Grands!® Pepperoni Pizza Bake



You won't believe how quickly this pan pizza goes together!

Prep Time: 10 Min

Total Time: 40 Min

Makes: 6 servings

INGREDIENTS:

1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated original biscuits

1 can (8 oz) pizza sauce

2 cups finely shredded mozzarella cheese (8 oz)

16 slices pepperoni (1 1/2 inch)

DIRECTIONS:

1. CUT each biscuit into 8 pieces; toss with pizza sauce and 1 cup of the

cheese.

2. SPREAD in sprayed 8-inch square (2-quart) glass baking dish. Top with

pepperoni and remaining 1 cup cheese.

3. BAKE at 375°F 22 to 28 minutes or until golden brown and bubbly. High

Altitude (3500-6500 ft): Bake 28 to 34 minutes.

Cheesy Jalapeno And Egg Pizza



Serves/Makes: 6



Ingredients:

6 eggs

6 cups shredded Cheddar cheese

6 cups shredded mozzarella cheese

6 ounces sliced jalapenos

Pepperoni, sliced



Directions:



Mix eggs, cheese and jalapenos. Pour into rectangular casserole.



Lay slices of pepperoni on top and place into 350 degree F oven.



Cook until cheese is golden (about 10-15 minutes). Let stand for 5

minutes, cut into 2-inch squares and serve.

Braided Crescent Pizza Loaf



1 1/2 lbs. lean ground beef

1 (10 1/2 oz.) can pizza sauce

2 (8 oz.) cans refrigerated crescent dinner rolls

1/4 c. grated Parmesan cheese

1 (16 oz.) pkg. (4 slices) natural mozzarella cheese slices

Sesame seed



Brown ground beef; drain. Stir in pizza sauce. Unroll dough into 4 long

rectangles. On ungreased cookie sheet, place dough rectangles together,

overlapping edges, to form 15x13" rectangle. Firmly press perforations

and edges

to seal. Sprinkle Parmesan cheese evenly over dough rectangle. Spread beef

mixture lengthwise down center third of dough to within 1" of each

short side.

Top with cheese slices. Make diagonal cuts 2" apart on each long side of

rectangle just to edge of filling. Fold opposite strips of dough over

filling,

alternating form side to side, slanting strips for braided appearance.

Pinch

ends to seal. Sprinkle with sesame seed. Bake at 375° for 20 to 25

min. or until

golden brown. Makes 8 servings.

PIZZA HORNS

Prep Time: 30-35 min.

Rising Time: 2 or 3 hours or overnight

Baking Time: 15 minutes per pan

Preheat Oven: 450°



FOR 16 HORNS YOU WILL NEED:



2 loaves (1 lb. each) frozen bread dough

All-purpose flour

Olive oil

1 jar or can (14 oz.) pizza sauce

1 tsp. dried oregano leaves

1/4 tsp. garlic powder

1/2 lb. grated Mozzarella cheese

1/4 c. Parmesan cheese

1 green pepper, minced

2 to 3 oz. pepperoni, minced or chopped

1 egg white, lightly beaten

Additional dried oregano leaves and Parmesan cheese



1. Thaw frozen bread in refrigerator overnight or at room temperature

2 to 3 hours.

2. On lightly floured surface, roll out each loaf into a circle,

about 10 inches in diameter. (If dough is difficult to roll, pat or

stretch dough with your hands until 1/4 inch thick.) Brush surface

with oil.



3. With pizza cutter or sharp knife, cut each circle into 8 triangles

or wedges.



4. Generously spread surface with pizza sauce to which oregano and

garlic powder are added. Leave about 1/4 inch margin on each side.

Sprinkle with cheeses, green pepper and pepperoni.



5. Roll up each triangle beginning from the wide end. Curve ends to

form crescents. Place on lightly oiled baking sheets. Brush tops with

egg white. Sprinkle with additional oregano or Parmesan cheese.



6. Bake at 450 degrees F. for about 15 minutes or until crescents are

golden brown.

Mini Ham & Cheese Calzones

Makes: 24 servings, 1 mini calzone each

1 can (11 oz.) refrigerated soft breadsticks

1/2 cup Shredded Mozzarella Cheese

12 slices Shaved Honey Ham, cut in half

2 Tbsp. 100% Grated Parmesan Cheese

PREHEAT oven to 400°F. Unroll dough; separate into 12 breadsticks. Cut

each breadstick crosswise in half; flatten dough to 2-inch width.SPOON 1

tsp. cheese onto center of each ham piece. Fold ham over cheese to

create a tight roll. Place ham roll near the end of each piece of

breadstick dough, leaving a border. Fold dough over ham, pinching edges

to seal. Repeat process for all ham pieces. Place calzones on baking

sheet. Sprinkle with Parmesan cheese. BAKE 12 to 15 min. or until golden

brown. Serve warm.