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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 16 |
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This hearty, colorful snack looks like you fussed, but it's simple to make, relates Patrick Lucas, Cochran, Georgia. Ingredients:
1 pound ground beef |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (8 ounces) tomato sauce |
4 teaspoons chili powder |
1 jar (4 ounces) diced pimientos, drained |
1 can (4 ounces) chopped green chilies, drained |
1 cup (4 ounces) shredded cheddar cheese |
2 tablespoons cornmeal |
2 tubes (11-1/2 ounces each) refrigerated corn bread twists |
shredded lettuce, sliced tomatoes and sour cream |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add beans, tomato sauce and chili powder. Simmer, uncovered, until liquid has evaporated. Remove from the heat; cool. Stir in the pimientos, chilies and cheese; set aside.
2. Sprinkle two greased 14-in. x pizza pans with cornmeal. Pat corn bread dough into a 14-in. circle on each pan. With a sharp knife, cut a 7-in. X in the center of the dough. Cut another 7-in. X to form eight pie-shaped wedges in the center.
3. Spoon filling around edge of dough. Fold points of dough over filling; tuck under ring and pinch to seal (filling will be visible).
4. Bake at 400° for 15-20 minutes or until golden brown. Fill center with lettuce, tomatoes and sour cream. Yield: 2 pizzas (8 servings each).
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