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Cheese Lovers Pizza Squares
1 (13.8-ounce) can refrigerated pizza dough
1 cup Ricotta cheese
2 cups (8-ounces) shredded part-skim Mozzarella cheese
2-ounces turkey pepperoni, diced
2 plum tomatoes, thinly sliced
1 cup yellow pepper, sliced
1 teaspoon oregano
2 tablespoons freshly chopped parsley
Preheat oven to 400°F (205°C).
Press pizza dough into 15 x 10-inch jelly roll pan. Bake for 12 minutes; remove from oven and spread Ricotta cheese over crust. Top with Mozzarella, pepperoni, tomatoes, yellow pepper and oregano.
Return to oven and bake for 6 minutes or until cheese is melted. Sprinkle with parsley, cut into squares and serve.
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Cherry Pizza
1 roll (18 oz) sugar cookie dough
1 cup powdered sugar
8 oz. cream cheese, softened
12 oz. Cool Whip
1 can cherry pie filling (20 oz)
Press cookie dough onto a round pizza pan. Bake at 350 F for 10 minutes.
Mix, with mixer, next three ingredients & spread on cooled crust.
Spread pie filling over top and refrigerate.
This is also good with peach, blueberry, strawberry or lemon pie filling
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Quick Breakfast Pizza
1 lb. sausage
1 1/2 (8 count) pkg. crescent rolls
1 c. frozen hashed brown potatoes, thawed
5 eggs, beaten
1/4 c. milk
1/2 tsp. salt
1/8 tsp. pepper
1 c. shredded sharp Cheddar cheese
1 c. shredded Mozzarella cheese
2 tbsp. Parmesan cheese
Cook sausage in skillet until brown and crumbly; drain. Fit crescent roll dough into pizza pan, forming crust and sealing perforations. Layer sausage and potatoes over roll dough.
Mix eggs, milk, salt and pepper. Pour over potatoes. Sprinkle with cheeses. Bake at 375 degrees for 25 to 30 minutes.
Mix eggs, milk, salt and pepper. Pour over potatoes. Sprinkle with cheeses. Bake at 375 degrees for 25 to 30 minutes.
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Italian Baked Lasagna
Ingredients
Ingredients
1 lb. Lasagna pasta noodles, cooked
2-16 oz. jars meatless sauce
1 lb. Ricotta cheese
1/2 C. grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin
3/4 C. chopped onion
2 cloves garlic, chopped or minced
2 tsp. salt
2 eggs, beaten
2 lbs. ground beef
1 tsp. Italian seasoning
Directions :
Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm.
Meanwhile, saute the ground beef, garlic and onion is a large heavy skillet or saucepan until beef is done. Add sauce, salt, and Italian seasoning and mix well. Simmer on low heat 12 to 15 minutes. In a separate bowl, combine eggs and ricotta cheese.
Grease a 9" x 12" or larger, baking pan. Arrange a first layer of noodles so the ends hang over the sides of the pan. (The ends will be laid back-over the top for the final layer) Then add a layer of the cooked beef lasagna sauce, ricotta cheese and mozzarella cheese.
Add a second alternating layer of pasta, the meat sauce and cheese mixture. Repeat until pan is almost full then fold over the ends of the first layer of noodles and top with more lasagna sauce.
Sprinkle with parmesan cheese and bake at 350 degrees for 40 to 45 minutes, or till cheese is bubbly.
Allow to set for 5 to 10 minutes before cutting. This recipe can be modified to suit individual preferences.
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Yummy Pizza--Artichoke and Red Pepper Pizza
Pizza Shell
Topping:
5 garlic cloves
¼ to 1/3 cup olive oil
2 red bell peppers cut into ¼-inch strips
1 jar Green Giant Sliced Mushrooms drained - I actually didn't use mushrooms
3 tablespoons chopped fresh basil or 1 tablespoon dried basil leaves - I forgot to put that in too
1 (6-oz.) jar marinated artichoke hearts - drained and chopped - I put them in the food processor
1 can sliced ripe olives - 2 1/4 oz. can
8 oz (2 cups) shredded Mozzarella cheese
½ cup grated Parmesan Cheese
Preparation Directions:
Heat oven to 350.
In food processor bowl with metal blade or blender container, process garlic 10 to 15 seconds or until finely chopped. Reserve 1 tablespoon of the oil. With machine running, add remaining oil all at once through feed tube or opening in top of blender lid. Process 20 to 30 seconds or just until blended.
Spread Garlic Mixture over pizza shell.
Heat reserved 1 tablespoon oil in medium skillet over medium-high heat until hot; cook and stir pepper in oil until crisp-tender - 3 to 5 minutes. Layer peppers, mushrooms, basil, artichokes and olives over garlic mixture; Top with cheeses.
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Easy Veggie Pizza
2 pkg. Pillsbury crescent rolls
2 (8 oz.) pkg. cream cheese, softened
1 to 2 pkg. Hidden Valley Ranch dressing mix
1 pkg. finely shredded mild cheddar cheese
1 pkg. finely shredded Monterey Jack and colby cheese
raw vegetables (broccoli, cauliflower, carrots, radishes), cut up fine
small amount of mayonnaise to spread
Place unrolled crescents on large cookie sheet. Bake at 375° for 11 to 13 minutes. Cool completely. Mix cream cheese, dressing and mayonnaise to make a creamy spread.
Spread on rolls. Crumble veggies over cream cheese mixture. Top with shredded cheese. Serve.
Spread on rolls. Crumble veggies over cream cheese mixture. Top with shredded cheese. Serve.
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Breakfast Lasagna
1 bag frozen hash browns
1 and 1/2 lb Canadian Back Bacon, sliced
1 onion, chopped
1 green pepper, chopped
1 yellow pepper, chopped
1 to 2 cups mushrooms, sliced
4 to 5 eggs
1 cup milk
1 and 1/2 to 2 cups sharp cheese, grated
salt and pepper
seasonings
Preheat oven to 350.
Layer frozen hash browns in a 9x11 inch lasagna pan; season very well with salt and pepper.
Layer: green pepper, yellow pepper and onion over hash browns; and mushrooms.
Cook back bacon until crispy; place over mushroom layer.
Beat eggs and milk; add salt. Pour egg mixture over bacon; spread grated cheese on top.
Bake for about 30 to 40 minutes.
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