Mexican Pizzas

 This is my new favorite dinner! Just look at how delicious it is. And your kids are sure to love it too, which is a top priority for me.

They go like hot cakes, so be sure to make enough! And they're easy to whip up quick, which is the kind of recipe I need for these soccer nights:) This also easily makes 2 nights of meals too, which I LOVE!!

Mexican Pizzas 
1 (16oz) can refried beans

2 cups shredded rotisserie chicken (I use Costco rotisserie chicken. One recipe uses 1/2 of the chicken. I cut up the other half and freeze it to make this recipe again later.)

1/2 cup salsa

8 flour tortillas

1 recipe enchilada sauce (Recipe to follow. You can also use canned sauce, but homemade is just SO delicious! I make a full recipe and use 1/2 of it, then store the rest in the fridge to make it again with the other 1/2 of the rotisserie chicken)

8 oz shredded Mexican cheese blend

2-3 green onions, thinly sliced

2 roma tomatoes, diced

Preheat oven to 400 degrees. Warm up bean in a small bowl in the microwave. Combine chicken and salsa in another bowl and warm in the microwave.

Toast tortillas by spraying a large skillet with cooking oil spray and fry both sides of the tortilla until browned and a little crisp. Lay 2 flour tortillas each on 2 cookie sheets, top each with 1/4 of the beans, then 1/4 of the chicken mixture (remember, you're making 4 total pizzas). Then top each with another toasted tortilla. Spread a thin layer of enchilada sauce on top of each tortilla. Sprinkle with shredded cheese, tomatoes and green onion.

Bake in oven for about 7-10 minutes until heated through, then broil until bubbly and crispy. ENJOY!!!

 Enchilada Sauce:

2 T olive oil

2 T flour

3 T chili powder

1/2 t garlic powder

1/2 t onion powder

1/2 t cumin

1/4 t salt (if using boxed broth taste first before adding)

2 cups chicken broth

Heat oil in small saucepan over medium heat. Add the flour and whisk for about 1 minutes. Add all of the spices and stir. Gradually and slowly add the broth, whisking to prevent lumps. Simmer while stirring for 15 minutes or until sauce is thickened. Use immediately or store in the fridge.

Pizza Lasagna Rolls

I love a twist on a classic. Who ever thought about putting pepperoni in a lasagna roll? Well, it’s delicious.

It may require a little more time to roll them all up, but guess what…you can do it the day before or even earlier in the day and put it in the fridge until you want to bake it and eat it!! I’d say that’s a successful busy mom dish:)

The kids love it and I love it. Such an outstanding dish and the leftovers are amazing also!

For the Sauce: (You can also just use your favorite marinara sauce if you’re short on time)

1T butter
1t olive oil
2 garlic cloves, minced
1/2 medium onion, diced small
28oz can diced tomatoes
3oz tomato paste
1t dried basil
1/2t dried oregano
1/2t sugar
salt, pepper, red pepper flakes to taste


For the Lasagna Rolls:

10-12 lasagna noodles, cooked, drained and laid out on wax paper
2 cups pizza sauce from above
1 egg, slightly beaten
1 1/4 cups ricotta cheese
1 1/2 cups mozzerella cheese, divided
3/4 cup parmesan cheese, divided
1/4 cup fresh parsley (or 1T dried)
1/4t pepper
50-60 slices pepperoni (3oz), cut into quarters

Directions for the Sauce:

In a large pan over medium-low heat, heat the butter and olive oil until the butter is melted. Add the garlic and onion and saute until tender, about five minutes. Stir in HUNT's Tomatoes, tomato paste, basil, oregano, sugar, and red pepper flakes. Bring the sauce to a boil and then reduce heat to low. Place a cover on the pan, tilted slightly to let some steam out.

Simmer for 15 minutes. Cool slightly. With an immersion blender (or a food processor), CAREFULLY blend until sauce has desired texture. I love it slightly chunky. If you like it really smooth you can also throw it in a blender. Store in fridge unless using immediately. (It makes more than is needed for this recipe. Refrigerate or freeze extras.) 

For the Lasagna Rolls:

Preheat oven to 350 degrees. Cook noodles according to directions on package -- once cooked, drain and rinse with cold water and lay out on sheets of wax paper so they don’t stick together.
Spray a baking dish with nonstick cooking spray and spread 1/2 cup of pizza sauce into the bottom of the pan. Set aside.
Meanwhile, prepare filling in a large bowl by mixing beaten egg, ricotta cheese, 1 cup mozzarella, 1/2 cup grated Parmesan cheese, parsley and pepper until well combined.
To prepare lasagna rolls, lay out one lasagna noodle and spread it with about 2 tablespoons of cheese filling. Lay out 5-6 pepperonis, quartered, on top of cheese filling. Roll up each noodle starting at one of the short ends. Place in prepared baking dish, seam side down. Repeat until all noodles have been filed and rolled. Pour 1 and 1/2 cups pizza sauce over the rolls and top with 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese.
Cover baking dish with foil and bake for 45-50 minutes (remove foil for last 10-15 minutes) or until hot and cheese is melted. Let stand about 10 minutes prior to serving.

Note: May be prepared in advance and baked the next day.

*From Rachel Cooks

Bubble Pizza

Sometimes I need a FAST and easy dinner that I know the kids will love.

Who am I kidding I need that ALL the time!! I’m noticing if it takes longer than 15 minutes to prepare a meal, I’m going to be outnumbered and stressed and I hate feeling that way. Especially at the end of the day. I’ve been very keen on these FAST dinners lately and they are saving me!!

 

This is so delicious and fast and sure to be a favorite. 8x8 feeds my family of 5, but 3 of them are small children that eat hardly anything. If you’re cooking for a lot of kids or adults, I would double it.

 

1 (12oz) can Grands biscuits

1/2 to 1 jar pizza sauce, depending on how saucy you like it

Mozzarella cheese, about 1 1/2 cups

Any of your favorite pizza toppings. I use Pepperoni, cut into 4ths so it’s easier to eat and sautéed onions, garlic and peppers.

 

Pop open the can of biscuits and cut them all into 4ths. Place them in a greased 8x8 pan. Top with the sauce, cheese and toppings. Bake at 350 degrees for about 45 minutes. You want to make sure that the middle dough is cooked through so it takes longer than you would think to bake. Then sit back and enjoy the fastest dinner ever made!

Chicken Alfredo Calzones

I love pizza, I love calzones, I LOVE alfredo. These are the perfect dinner…all packaged into one little pocket. And making it with the Guiltless Alfredo makes it even more delicious. You won’t be disappointed with these delicious calzones!!

8 Slices of bacon
2 chicken breasts
3 green onions, chopped
1lb fresh Mozzarella, sliced
1 recipe pizza dough (found here)
1 recipe Guiltless Alfredo (found here)
2 T flour
2 T butter
1 teaspoon garlic salt

Preheat the oven to 400 degrees.
Start by frying the bacon.  Once cooked, remove to a plate lined with paper towels.
Carefully remove the bacon fat from the pan and wipe with a paper towel to remove the excess.  Measure 1 T of bacon grease and put it back into the pan. 

Generously season the chicken with salt and pepper.  Add the chicken to the pan seasoned side down.  Season the other side of the chicken and let cook on medium high heat for about 4 minutes on each side. Once the chicken is cooked, remove from the pan and chop into bite sized pieces.  Set everything out for assembly.

Take a large jelly roll (or cookie sheet) pan and dust  with flour.  Take 1/4 of the pizza dough and shape it into an oval. Add a layer of fresh Mozzerella to half of the dough, leaving enough space on the outer edge so you can seal it later. Add the chicken to the top of the cheese.  Add the bacon, green onion, Alfredo sauce and a bit of the parmesan cheese.  Pull the other half of the dough over the ingredients to make a pocket.  Using your fingers pinch and seal the edges.

Take a sharp knife and cut three small slits in the top.  Melt the 2 T of butter in the microwave and brush over the top.  Sprinkle with garlic salt.
Place in the oven and bake for about 20 minutes.  Check to see if it is golden brown, if not add a few minutes at a time.  Ours took about 25 minutes.
Serve with additional Alfredo sauce and enjoy!

*From mrsschwartzkitchen.blogspot.com

Pizza Rollups

I had this genius idea one day. ANYTHING can go in a crescent roll:) So lately I’ve been trying all sorts of things!! My favorite combo is the pizza one. I made it once and then made it 3 more times. It’s also a KID FAVORITE. Is so easy, so delicious and perfect for those nights that your short on time and patience for dinner. I also recommending making more than you think you need because I ran out VERY quickly all the times I made them with people wanting more.

Crescent rolls

Pizza sauce

Mozzarella cheese

Pepperoni

Unroll the crescent rolls into each individual roll. Spread a thin layer of pizza sauce on the whole triangle except for the very tip. Then add cheese and a few slices of pepperoni. Rollup and place on a cookie sheet and bake as directed on the package of crescent rolls. ENJOY!!

Pizza Casserole

Well, this immediately became our new family favorite. It is DELICIOUS!! And it’s so easy to just throw together at the last minute, which I love. It also can feed an entire army, which was OK because we just ate it for leftovers day after day after day…DELICIOUS. 

1 can Pillsbury uncut crescent roll dough (Top crust)
1 can Pillsbury pizza dough (bottom crust)
Pizza sauce
Basil pesto in olive oil (homemade or store bought)
Pepperoni
Jimmy Dean Sausage
diced onions
sliced mushrooms
diced green peppers
Shredded pizza cheese - blended Italian cheeses
Italian seasoning
Parmesan cheese

Preheat oven to 350 degrees. Spray clear 9 x 13 casserole dish with cooking spray. Set aside.

In a small skillet, saute mushrooms, onions and green peppers until they begin to soften.
While the veggies saute, line the casserole with the pizza crust. Brush on a layer of basil pesto. followed by a layer of pizza sauce. Sprinkle on some Parmesan cheese and Italian seasoning.
Add a layer of pepperoni, then sausage crumbles, sauteed veggies, and shredded Italian cheeses. Repeat the layers.

Add the top crust of uncut crescent dough. Stretch it out carefully to cover the casserole. Add a little sauce to the top and another light layer of pepperoni, mozzarella and Parmesan cheese.

Bake for 20-30 minutes, I used a glass casserole dish so I could visually check the bottom crust for doneness. If the top starts to over brown, place a piece of aluminum foil over the top until it finishes cooking.  Let stand for a few minutes and then slice and serve.

*From The Shady Porch

Cheesy Garlic Bread Sticks

I’m always looking for a new twist on pizza and/or bread sticks. These hit the spot! They were even really good as leftovers. These are how I like bread sticks: cheesy, garlicy and pretty much like pizza without the sauce. If you’re not up for making this dough, go ahead and use your own or just buy one from the store…but this one definitely is delicious!

Pizza Dough

1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {give or take 1/2 cup…depending on the heat & humidity}

In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. Pour in salt, oil and half the flour and mix.Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn’t stick to your hands. Once you reach this stage, turn the mixer on high to knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes. The dough should be smooth and easy to work with and the bowl should be clean. Lightly grease the bowl & the dough with olive oil so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours. Roll out dough onto the back of a cookie sheet.

Cheesy Garlic Bread Sticks

Pizza Dough
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese
1/4 pound grated mozzarella cheese

Directions:
Preheat oven to 500 degrees with pizza stone inside. {If you don’t have a pizza stone, use an upside down cookie sheet}
Mix butter and garlic in a small bowl and set aside.
Spread pizza dough out into cookie sheet or stone.
Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Bake 9-10 minutes or until bubbly and golden. Remove from oven and cool 1-2 minutes before cutting. Serve hot, with marinara.

* From Laurens Latest

Mexican Pizzas

The other day I was SERIOUSLY craving a Mexican pizza. Have I ever had one? No. It just sounded like something I needed. Immediately. So I got to it and came up with this. The foundation for these pizzas is the grilled dough. I'm ALL about grilling my pizza dough. It leaves the crust crunchy and chewy and holds up to a lot of toppings. Instead of waiting for my own pizza dough to rise and such, I just quickly defrosted some Rhodes rolls I had in the freezer. Jackpot! They were perfect. And the kids thought they were pretty fun. Switch it up with this simple, delicious dinner.

Rhodes rolls, defrosted (or your favorite pizza dough)
1 pound ground turkey (ground beef can be substituted)
1 taco packet
1 can refried beans
1 can black beans, drained and rinsed
shredded cheese
shredded lettuce
1 cup sour cream
1/4 cup salsa
Any other toppings you prefer on a taco

In a large skillet, brown turkey. When meat is browned, add the taco packet and 1/4 cup water. Simmer for several minutes until thick. Add refried beans. Stir until well incorporated. Cover and remove from heat.

Roll out small dough balls into small circles, about 6-7 inches in diameter. Heat a grill pan (or outside grill) on high heat. Brush one side of the dough with olive oil. Put oil side down on hot grill pan. They will cook fast, so beware. Before flipping, brush raw side with olive oil. Finish cooking the other side. Remove to a large baking sheet.

Spread a large spoonful of the taco mixture on top of the grilled pizza dough. Sprinkle with black beans and then shredded cheese. Broil on high until the cheese is melted and bubbly. Remove and top with shredded lettuce and your favorite toppings, such as tomatoes, avocados and onions. Mix 1 cup sour cream with about 1/4 cup salsa and drizzle over pizzas. Enjoy!!

Grilled Pizza

Oh boy. This is the death of me! If you've never tried grilled pizza you are DEFINITELY missing out! The perfect dough, with the perfect fresh mozzerella and a sprinkle of a little Italian seasoning...mmmm. Just thinking about eating this makes my mouth water. This pizza recipe is incredible. The best part about it is the options for toppings are endless, so it makes it easy to eat it 4-5 times a week:) Eat it. Then you'll die.

Pizza Dough:

1 1/2 cups warm (105-115 degrees) water

1 T sugar

1 T yeast

1/2 t salt

3-4 1/2 cups flour

In a large bowl (the bowl of a mixer, if you have one) combine water, sugar and yeast. Let sit for 10 minutes or until nice and bubbly.

Add salt and stir. Add 1 1/2 cups flour and mix well. Gradually add more flour (usually between 3-4 cups) until dough starts to pull away from the sides of the b0wl and it barely sticks to your finger.

Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubles in bulk. Remove from bowl and separate into about 4 equal sized balls if you are making individual sized pizzas or into 2 for larger ones. Roll out.

The ladies at Our Best Bites do everything perfect in my mind. They are the masters! I'm not going to attemt to try and explain how to grill the perfect pizza when they've done it for me. For instructions on grilling the perfect pizza go to their site here.

*For the maximum yumminess pizza, it's a MUST to use fresh mozzerella. Try it once and you'll understand why:)

*From Our Best Bites

Pepperoni Pizza Puffs

Found these on Lick the Bowl Good and almost DIED!!! They are SO awesome! I had a slew of kids over here one day and whipped these up in no time and they ate them ALL right down to the last crumb. My mom, Justin and I also enjoyed quite a few:) They are delicious and the perfect kid-size meal.

3/4 cup flour
3/4 t baking powder
1 T Italian seasoning
3/4 cup milk
1 egg, lightly beaten
1 cup mozzarella cheese
1/4 cup grated parmesan cheese
1 cup chopped pepperoni
1/2 cup pizza sauce for dipping

Preheat oven to 375 degrees. Grease a 24 cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder and Italian seasoning; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

NOTE: All my batter did not fit into the 24-mini muffin pan. So I made a full size muffin or 2 with the leftover batter. Some pans are larger than others so you may not have have an issue.

* From Lick the Bowl Good

Chicken Bakes

And we're back!!!

With all this business of having a baby, moving, and being low on the funds, I've lost myself in the mix. My identity was cooking...now I'm just surviving. Till yesterday. I FINALLY got the urge and desire to start cooking again. Let me just say...it feels GREAT!!! And lucky for you I'm starting it off with a bang...which means you're going to have to hit the gym...

If you've ever been to Costco, you know what these are. They serve them in the food court there and also in the freezer section. They are VERY delicious! I saw on Justin cousin, Jen's, blog that they made them. I immediately went on the hunt for the "secret" recipe. I'm not exactly sure if these are the same - ingredient for ingredient - but they sure tasted like it! My dad was even raving about them and he doesn't stray much from his basic meat and potato meals. And don't tell anyone, but I sneaked in a little whole wheat flour cause I was a little low on white flour. Nobody noticed and I didn't tell! HAHA!! Jokes on them...

I'm also sure that the dough they use at Costco is the absolute best, but I don't have the funds and live about 40 minutes from one now...not so convenient. So I have a go-to recipe for all of my pizza doughs that is just awesome (don't forget that I added that whole wheat flour and it was delish...definitely a trick I will be using often in the future.)

Double recipe of my homemade pizza dough found here

Cooked, diced chicken (I used rotisserie chicken ironically from Costco)
Ceasar salad dressing (make sure it's a quality kind...I've had a lot of crap in my day)
Shredded Monterey Jack cheese
Shredded Mozzarella cheese
1 bunch green onions, diced
Crumbled bacon (I just used a small bag of real crumbled bacon for ease)
Parmesan cheese

Divide dough into 8 equal pieces. Marinate the chicken in some Cesar dressing, just enough to cover each piece...not drenched.

Roll out 1 dough ball into a 11x5 rectangle. Spread about 1 teaspoon of Cesar dressing on the dough. Sprinkle marinated chicken evenly over top. Top with both cheeses, green onions and bacon to your liking. Roll the 5 inch side over the ingredients into a tight roll.

Place seam side down on a greased baking sheet. Top with another teaspoon of Cesar dressing and then sprinkle with parmesan cheese. Bake at 400 degrees for 20-25 minutes until golden brown.

Makes 8 chicken bakes. (If you think you don't need this many...don't be silly - make them all. They are a cinch to freeze and make the perfect quick and easy go-to lunch or dinner for the manly folk...and the child folk)

*From recipezaar.com

Cowboy Calzones

Looking for a new recipe to try, naturally I turned to The Pioneer Woman. It's really just a no-brainer!! I found these in her new cookbook (that everyone must have in my opinion!) I changed a few things to my liking, but for the most part they are original. I used my own recipe of pizza crust because I love it so much. I love a pizza crust that has a flavor on it's own. I also used sharp cheddar cheese instead of Monterey jack...because that's just the kind of gal I am. The best part about these is that you can just make them your own. They were super delicious...as expected.

1 recipe pizza crust (found here)

1 1/2 pounds lean ground beef
1/2 onion, finely diced
1 (8 oz) can tomatoes and chilies (I use Rotel brand)
8 oz ricotta cheese
1/2 cup mozzarella cheese
1 cup sharp cheddar cheese, divided
1 egg
salt and pepper
1 egg for egg wash plus 1 T olive oil
sour cream

Preheat oven to 450 degrees. In a large skillet, combine the ground beef with the onion. Brown over medium heat and drain excess grease. Pour in the tomatoes and chilies. Stir to combine and cook for 2 minutes. Remove from the heat and allow to cool slightly

In a bowl, combine the ricotta, mozzarella, cheddar cheese and egg. Add a dash of salt and pepper. Add the cooled meat mixture to the cheese mixture and stir gently to combine. Add more salt to taste.

Divide the pizza dough into 8 equal-size balls. With a rolling pin on a floured surface, roll each ball into a 6-inch circle. Place 1/8th of the meat/cheese mixture in the middle of each circle. Sprinkle a little bit more cheddar cheese over top. Fold half of the circle over the other half, gently pressing to slightly spread and flatten the filling inside. Press a fork along the edge to seal closed, then transfer to a greased baking sheet. Repeat with the remaining dough and filling. Brush the calzone with the olive oil/egg wash.

Bake for 12-15 minutes until golden brown. Serve with sour cream - in my opinion, this is a must!

*From The Pioneer Woman Cooks.

Pizza Roll-Up

This is such a fun spin on traditional pizza!! It was super easy to eat....especially for our 2 year old. I was skeptical if it would cook all the way through or not, but it turned out perfect! I will definitely be making this again!

1 recipe quick pizza dough, found here
Any toppings you like for your pizza (we chose the traditional pepperoni and cheese)
1 T olive oil
1 egg

Preheat oven to 425 degrees. Roll the dough on a lightly floured surface. It should be a large rectangle, about 12x16 inches and about 1/4 inch thick.

Arrange any toppings you like for your pizza. We just did the traditional pepperoni with sauce, mozzarella and pepperoni. Just make sure that you don't go overboard on the toppings or it won't cook all the way through.

Roll the dough into a thin cylinder, gently tucking in the ends. Brush the entire roll with 1 T Olive oil and 1 egg beaten together and season with the salt & pepper, Italian seasoning and more cheese if you like (I used shredded Asiago...can't beat it folks!)

Place the dough, seam-side down, on a lightly greased baking sheet and bake for 20-25 minutes until the top is golden brown.

Cool the roll for 5 minutes, then use a serrated knife to cut it into 3/4-inch slices. Serve with extra pizza sauce if you like. Enjoy!!

*Adapted from Two Peas in Their Pod.

Individual Pizzas

These are so much fun! It was really fun for Bryce to roll out the dough and put toppings on the pizzas. You can use any toppings that you like...just pile them on!

Rhodes frozen rolls
Favorite pizza sauce
Mozzerella cheese
Pepperoni
Parmesan cheese
Italian Seasoning

To defrost rolls, either use the regular method of defrosting or put in an oven heated to 200 degrees and then turned off. Place 2 quarts of boiling water in a shallow dish on the bottom rack. Place rolls on a greased cookie sheet uncovered in the warm oven. Let defrost and rise for 1 hour...they turn out perfectly plump and airy.

Roll out rolls to a flat circle about 5 inches in diameter. Top with sauce, cheese, pepperoni and a pinch of Italian Seasoning. Bake for 15 minutes at 375 degrees. Delicious and easy!!

* These are GREAT to freeze! It's a great go-to lunch or quick dinner for Bryce. You can either cook them all up and freeze them fully made to put in the microwave or you can cover the tray of pre-cooked pizzas with plastic wrap and freeze them immediately and after several hours or overnight, remove them and individually wrap them up for future use. Just remove from the freezer and bake in the oven at 400 degrees for about 15-18 minutes or until completely cooked. Try it!!!

Pizza Melts

2 cans Pillsbury refrigerated crescent rolls
¼ c. pizza sauce
1 (3.5oz.) pkg. sliced pepperoni
2 c. mozzarella cheese, shredded
1 egg, beaten
2 T parmesan cheese, grated
1 tsp. dried oregano leaves
1 c. pizza sauce, for dipping

Heat oven to 375º F. Grease cookie sheet. On cookie sheet, unroll 1 can of dough into 1 large rectangle. With floured rolling pin or fingers, roll or press dough into 12”x9” rectangle, firmly pressing perforations to seal. Spread ¼ c. pizza sauce over dough to within ¼” of edges. Top with pepperoni and mozzarella cheese. On 14” length of parchment paper, unroll remaining can of dough. Press to make 12”x9” rectangle, firmly pressing perforations to seal. While holding paper with dough, turn dough upside down to cover cheese. Remove paper. Brush with beaten egg. Sprinkle with parmesan cheese and oregano. Bake for 12 to 17 minutes or until golden brown. Let stand on cooling rack for 5 to 10 minutes. Move to cutting board. Using pizza cutter, cut into 16 squares. Cut each square in half diagonally. Serve with 1 c. pizza sauce for dipping.

* I put a lot more sauce inside because that's the way we like it. Actually, I would put even MORE sauce next time! I topped it off with shredded parmesan cheese and italian seasoning instead of just oregano.

*Picture and recipe courtesy of pillsbury.com because my pictures have been deleting from my camera every so often and it's SOOOO annoying!! I even got some good ones of this! AHH!

Quick Pizza Dough

1 package of yeast
1 C warm water
1 tsp sugar
1 tsp salt
2 T oil
2 1/2 C flour
1 t Italian Seasoning
1/4 t garlic powder
2 T cornmeal (optional for sprinkling on cookie sheet)

Dissolve yeast in warm water and add sugar. Let yeast sit about 10 minutes (you want it good and foamy). Stir in remaining ingredients until blended. Beat vigorously 20 strokes. (I did this all in my kitchen aid) Allow dough to rest 5 minutes in a bowl with saran wrap or a towel over it. Preheat oven to 425, spread dough onto a lightly greased baking sheet sprinkled with corn meal (optional). Top with desired toppings and bake for 20 minutes. This makes 1 (14 inch) pizza.

*I upped the oven to 500 degrees and baked it for 10 minutes flat. It cooked it perfect (thanks to Eileen's sister, Mary!) The cheese was nice and bubbly when it came out. I thought this was a pretty good dough for how fast it was. I don't have a pizza baking sheet or stone, so I just put it in a sheet cake pan and had it extend to and up the edges...so it was a rectangle pizza, but who cares anyway...IT'S PIZZA! VERY easy and VERY good.

*From Real Mom Kitchen.

Pizza Pinwheels

1/2 c shredded mozzarella cheese
2-3 T shredded asiago cheese or parmesan cheese
1/2 c sliced pepperoni, finely chopped
2-3 T pizza sauce
1 can (8 oz) refrigerated crescent rolls
1 egg white, beaten

Preheat oven to 375 degrees. In small bowl, mix cheeses, pepperoni, and pizza sauce. Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. Spread each rectangle with about 3 tablespoons pepperoni mixture. Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 6 slices. Place, cut side down, 1 inch apart on ungreased cookie sheet. Brush with beaten egg white. Bake 11 to 13 minutes or until golden brown. Serve warm with additional pizza sauce. Makes 24 pinwheels.