[recipe] Corn Bread Pizza Wheels

[Guest guest]

Friday evenings at my house are usually dubbed

family movie night. I like to make a stromboli,

vegetarian pizza, order something take-out OR

make something fun like this.

Cold beer or chilled wine... a good DVD, and nowhere

I have to be. Bliss.

 

Corn Bread Pizza Wheels

 

1 pkg. (12oz) MSF crumbles, or other TVP

1 tsp olive oil

1 can (16oz) kidney beans, rinsed and drained

1 can (8oz) tomato sauce

4 tsp chili powder

1 jar (4oz) diced pimientos, drained

1 can (4oz) chopped green chilies, drained

1 cup shredded cheddar cheese

2 Tbs corn meal

2 tubes (11.5oz each) refrigerated corn bread twists

Shredded lettuce, sliced tomatoes and sour cream

 

 

In a skillet, cook crumbles in the olive oil until warmed

through well. Add the beans, tomato sauce, and chili

powder. Simmer, uncovered, until all liquid has evaporated

and mixture is nice and thick. Remove from heat and

allow to cool. Stir in pimientos, chilies and cheese; set

aside. Sprinkle two greased 14-inch pizza pans with

cornmeal. Pat corn bread dough into a 14-inch circle

on each pan. With a sharp knife, cut a 7-inch 'X' in the

center of the dough. Cut another 7-inch 'X' in the center

to form eight pie-shaped wedges in the center. Spoon

filling around the edge of dough. Fold points of dough

over filling; tuck under outter edge of ring and pinch to

seal (filling will be visible). Bake at 400 degrees for 20

minutes or until pizza wheels are golden brown. Fill the

center with lettuce, tomatoes and sour cream.

Yield: 2 pizza wheels (8 servings each)

 

~ PT ~