Subj : BH&G 1933
To   : ALL
From : DAVE DRUM
Date : Fri Feb 26 2021 11:37:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Southwestern Stuffed Pizza
 Categories: Breads, Beef, Cheese, Herbs, Vegetables
      Yield: 6 Servings
 
  1 1/2 lb Ground beef
     12 oz Jar  salsa
      8 oz Can  whole kernel corn;
           - drained
  1 1/2 c  Shredded cheddar cheese
    1/2 c  Pitted ripe olives
      3 tb Snipped fresh cilantro
    3/4 ts Ground cumin
    1/4 ts Pepper
     16 oz Package  hot roll mix
    1/4 c  Cornmeal
    1/2 ts Ground cumin
      1 lg Beaten egg
 
  For filling, in a large skillet cook ground beef until
  brown. Drain fat. Stir in salsa, corn, cheese, olives,
  cilantro, the 3/4 teaspoon cumin, and pepper. Set aside.
  
  Prepare hot roll mix according to package directions,
  except stir the cornmeal and the 1/2 teaspoon cumin into
  the flour mixture and increase hot tap water to 1-1/4
  cups. Turn dough out onto a lightly floured surface. Knead
  about 5 minutes or until smooth and elastic. Divide dough
  in half. Cover and let rest 5 minutes.
  
  Meanwhile, grease an 11- to 13-inch pizza pan. Sprinkle
  with additional cornmeal, if desired. On a lightly floured
  surface, roll each half of dough into a circle 1 inch
  larger than pizza pan. Transfer one crust to pan. Spread
  meat mixture over dough.
  
  Cut several slits in remaining crust. Place top crust on
  meat mixture. Trim and flute edges. Brush with beaten egg;
  sprinkle with additional cornmeal, if desired.
  
  Bake in a 375ºF/190ºC oven for 30 to 35 minutes or until
  pastry is golden and pizza is heated through. If necessary
  to prevent overbrowning, cover pizza with foil after 20
  minutes.
  
  Makes 6 servings.
  
  Better Homes & Gardens | January 2014
  
  MM Format by Dave Drum - 18 January 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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