PIZZA WAFFLES

https://www.pillsbury.com/recipes/pizza-waffles/2f105874-4e6c-4906-af94-546310199b4b

PIZZA WAFFLES
My family loved these!  Abagail said she wanted them for her birthday.  I used regular size pepperoni because I didn't want to pay for the little ones (couple bucks more).  We couldn't really taste the pepperoni so maybe put more next time or buy the mini ones (or try sausage).  I did cut them on the side, flatened slightly, added the pepperoni and cheese and then pinched shut.  Some cheese leaked but not very much.  I used shredded cheese because that is what I had on hand.

1 can flaky layer biscuits (original)
8 slices mozzarella cheese (shredded works too)
2 cups pizza sauce (we had marinara)

Heat waffle maker.  Spray waffle maker with cooking spray.  Separate dough into 8 biscuits.  Cut slit on 1 side of each biscuit, forming a deep pocket.  Place 1 slice of cheese into each pocket.  Top cheese with 6 or 7 pepperoni slices.  Press dough around edge to seal each biscuit.

Place 1 biscuit on center of waffle maker.  Close lid; cook 3 minutes or until waffle is golden brown.  Serve with pizza sauce. 

CHEESY SOUTHWEST EGG BAKE

CHEESY SOUTHWEST EGG BAKE
http://www.pillsbury.com/recipes/cheesy-southwest-egg-bake/013826ef-209a-446a-849f-67d364b8bcfd

We liked this.  Perfect brunch meal.  Didn't get done in the middle.  Need to test with a knife next time.  Made in dutch oven.

Ingredients

1

package (12 oz) bulk chorizo or spicy pork sausage - used Winco sausage

1/2

cup chopped onion

3/4

cup chopped bell pepper (any color)

10

eggs

1/4

cup whipping cream

2

cups shredded pepper Jack or Mexican cheese blend (8 oz)

1

teaspoon red pepper flakes

1

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits

1

tablespoon vegetable oil

Steps

• 1Heat oven to 375°F. In 12-inch ovenproof skillet, cook sausage, onion and bell pepper over medium-high heat, stirring frequently, until sausage is no longer pink; drain. Remove mixture from skillet; set aside.
• 2In large bowl, beat eggs and cream. Stir in 1 cup of the cheese, the pepper flakes and sausage mixture. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces.
• 3Spread oil in bottom of skillet. Place biscuits in skillet. Pour sausage mixture over biscuits. Top with remaining 1 cup cheese.
• 4Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.

Chorizo, a coarsely ground pork sausage highly seasoned with garlic, chili powder and other spices, is widely used in Mexican and Spanish cooking. Spicy pork sausage can be used in this recipe instead of the chorizo.

This recipe can also be made in a cast-iron skillet as directed. Don't have an ovenproof skillet? Bake in a greased or sprayed 13x9-inch glass or ceramic baking dish. Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.

PIZZA

SPINACH PIZZA
We liked this except it does not reheat well.
1/2 cup Alfredo Sauce
4 cups spinach (I didn't measure just did it until it looked good)
2 medium tomatoes, chopped
2 cups shredded Italian Cheese Blend cheese

Put alfredo sacue and topping on top of prepared crust. Cook for 10-15 at 450.

THREE-CHEESE GARDEN PIZZA
The Pampered Chef - All The Best pg.22
Love this pizza - easy to make. Good way to use vegetables. A nice light meal.
1 pkg (10 oz) refrigerated pizza crust
1 small onion, sliced into rings
1 medium zucchini, sliced
2 plum tomatoes, sliced
1 cup mushrooms, sliced
2 garlic cloves, pressed (I just use minced)
1 cup shredded mozzarella
1 cup shredded cheddar cheese
1/4 cup grated fresh Parmesan cheese
1 tsp. Italian seasoning

Preheat oven to 400. Roll pizza crust out on round stone. Bake for 7 minutes. Remove from oven. Slice veggies. Spread garlic over crust and spread evenly. Sprinkle mozzarella and cheddar cheese on top. Top with veggies. Sprinkle Parmesan cheese over veggies. Sprinkle seasoning on top. Bake 15-18 minutes or until golden brown.

PULL APART PIZZA
So good, light and easy.
The Pampered Chef (fruit pizza on cover) pg. 46
1 can (10 oz) refrigerated flaky biscuits
1 tablespoon olive oil
1/2 green pepper
1/2 red pepper
1 small onion
1 tsp Italian seasoning
1/4 tsp garlic salt
1/2 cup shredded mozzarella cheese

Preheat oven to 400. Seperate dough into 10 biscuits. Place 2 biscuits in the center of baking stone. Arrange remaining biscuits, edges touching, around center biscuits. Press out to a 10-inch circle. Brush with olive oil. Coarsely chop peppers and onions with food chopper. Top crust with vegetables. Sprinkle with seasonings, top with cheese. Bake 12-15 minutes, until golden brown.

DESSERT PIZZA
The Pampered Chef (fruit pizza on cover) pg. 61
1 can (8 oz) refregerated crescent rolls
1 pkg (8 oz) cream cheese, softened
1/3 cup sugar
fruits: strawberries, blueberries, kiwi, seedles grapes, mandarian oranges

Preheat oven to 350. Spread crescent roll dough on baking stone and pinch seams together.
Bake for 10-15 minutes until brown. Remove from oven and let cool completely. Combine c cream cheese and sugar, mixing until blended. Spread over cool crust. Arrange fruit on top. Chill.

McCleve Cookbook (2nd edition) pg. 142 has different recipes as well. Use sugar cookie as crust.

Would like to try Bruch Berry Pizza (McCleve cookbook pg. 142).

In one of my cookbooks there is a recipe that has a brownie base. Can't remember which book. I thought that would be fun to try sometime.