Ingredients:
* 4 English Muffins
* 1 package sliced pepperoni
* 1 package shredded Mozzrella Cheese
* 1 jar Pizza Quick Sauce
Directions:
Split English Muffins. Toast lightly to brown. Spread each half with the Pizza Quick Sauce. Place
Pepperoni on each muffin. Top with lots of Mozzrella Cheese. Bake 350 in oven until the cheese is
melted and bubbly.
Ingredients:
* 6 pita bread rounds
* 16 ounces can refried beans
* 4 ounces chopped green chilies drained
* 1/2 cup diced tomato
* 3/4 cup shredded cheese
* 1 1/2 cup shredded iceberg lettuce
* 6 tablespoons sour cream
Directions:
Preheat oven to 400F degrees. Place pita rounds on a large greased baking sheet. Bake 8 minutes
or until crisp, turning after 4 minutes. Let cool slightly. Combine beans and chilies mixing well.
Spread about 1/3 cup bean mixture over each pita round. Divide tomato evenly among pizzas.
Sprinkle with cheese. Bake 8 minutes longer or until mixture is hot and cheese melts. Remove
from the oven. Top each pizza with 1/4 cup lettuce and 1 tablespoon sour cream.
Ingredients:
* 1 1/2 tablespoon Butter
* 2 med. leeks, thinly sliced
* 1 tablespoon fresh parsley, minced
* 3/4 cup tomato, chopped
* 3 ounces Montrachet or Feta, crumbled
* 2 tablespoons olive oil
Directions:
Melt butter in large skillet over medium-low heat. Add leeks; saute until tender, about 10
minutes. Season with salt and pepper. Stir in parsley. Cool. Spread leek topping evenly over pizza shell; sprinkle tomatoes over. Top with cheese. Drizzle 1 tablespoon oil over. Bake about 10 minutes at 450 F. Remove from oven and brush crust with olive oil.
Ingredients:
* 4 English muffins, split
* 3/4 cup pizza sauce
* 1/4 pound Canadian Bacon;
* 6 large mushrooms, sliced
* 4 large black olives, sliced
* 1 small onion, sliced
* 1/2 medium green pepper, sliced
* 1/4 pound mozzarella cheese, shredded
* 1/3 cup parmesan cheese, grated
Directions:
On each muffin half, spread 2 tablespoons pizza sauce. Top each with one-eighth of the Canadian
bacon, mushrooms, olives, onion and green pepper.
Sprinkle each with mozzarella and parmesan cheese, dividing equally. Place on nonstick baking
sheet. Bake at 350F for 10 to 15 minutes or until cheese melts and begins to brown. Serve hot.
Ingredients:
* 1/4 cup prepared pesto
* 8 Baked Individual Pizza Crusts
* 8 large Spinach leaves, trimmed
* 1/2 cup pizza sauce
* 1/2 cup Nonfat mozzarella cheese, shredded
* 6 small Mushrooms, thinly sliced
* 5 Black olives, thinly sliced
* 1 tablespoon Parmesan cheese, freshly grated
Directions:
Preheat the oven to 400F.
Spray 1/2 tablespoon of the pesto on each of the pizza crusts. Lay a spinach leaf on top and cover
with 1 tablespoon of the pizza sauce. Over the sauce, scatter 1 tablespoon of mozzarella cheese,
then equal amounts of the sliced mushrooms and olives. Finish with a light sprinkling of the
Parmesan cheese.
Place the pizzas on a cookie sheet and bake for 10 minutes.
Ingredients:
CRUST
* 2 tablespoons Cheese, parmesan, grated
* 1 cup Milk
* 2 Eggs
* 1/2 cup Bisquick
TOPPINGS
* 1/2 cup Prego
* Sausage; or ground meat
* Onions, chopped
* Bell peppers, chopped
* 2 tablespoons Cheese, parmesan, grated
* 3/4 cup Cheese, mozzarella, shredded
Directions:
Heat oven to 425. Grease a pie plate. Sprinkle onion and Parmesan cheese in pie plate. Beat milk,
eggs, and bisquick 15 seconds in blender on high. Pour into pie plate. Bake 20 minutes.
Spread pizza sauce over top. Top with remaining ingredients. Bake 10-15 minutes, until cheese is
light brown.
Cool 15 minutes.
Ingredients:
* 2 English muffins, split
* 2 hot dogs, each cut into 12 slices
* 1/4 cup condensed tomato soup
* 1/4 cup shredded cheddar cheese
Directions:
Heat oven to 350. Place muffin halves cut side up on ungreased pan. Top each with 1 tablespoon
tomato soup. Arrange 6 hot dog slices on each muffin half, sprinkle with 1 tablespoon shredded
cheddar cheese bake for 8-10 minutes our until cheese melts.
