BBQ Chicken Pizza

1 pre-made(or homemade) pizza crust(we use thin)
1/2 cup of bbq sauce(or to your own personal preference)
2-3 tbsp of chopped cilantro
1/2 diced red onion
1-2 cups of shredded chicken
1-1 1/2 cups shredded mozz cheese

BBQ sauce, then cilantro, then onion, then chicken and then cheese. Bake at 425 for 10 or until cheese is melted. Yummy and easy!

❤ Kristin Lebon

Easy Tomato Basil Pizza

What You Need

1 ready-to-use baked pizza crust (12 inch)
1/2 cup PHILADELPHIA Italian Cheese and Herb Cooking Creme
1 tomato, thinly sliced
8   fresh basil leaves, torn
1/2 cup KRAFT Shredded Mozzarella Cheese

Make It

HEAT oven to 425ºF.

SPREAD pizza crust with cooking creme; top with remaining ingredients.

PLACE crust directly on middle oven rack.

BAKE 10 to 12 min. or until cheese is melted.

*kraftrecipes.com* ❤ Kristin Lebon

Mexican Pizza

From: Campbell’s Kitchen
Thaw: 40 minutes
Prep: 20 minutes
Bake: 15 minutes
Serves: 4

Who knew that you could combine zesty south-of-the-border ingredients with flavorful pizza ingredients on a flaky puff pastry crust and get such fabulous results?

 Ingredients:
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
3/4 cup Prego® Traditional Italian Sauce
1/4 cup Pace® Picante Sauce
3/4 cup shredded mozzarella cheese
3/4 cup shredded Cheddar cheese
1/4 cup sliced pitted ripe olives

Directions:

 Heat the oven to 400°F.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15 x 10-inch rectangle.  Place the pastry onto a baking sheet.  Prick the pastry thoroughly with a fork. Bake for 10 minutes or until the pastry is golden brown.

Stir the Italian sauce and picante sauce in a small bowl.  Spread the sauce mixture on the pastry to within 1/2 inch of the edge.  Top with the cheeses and sprinkle with the olives.  Bake for 5 minutes or until the cheese is melted.

❤ Shelley Nordine

Three Meat Stromboli

2 loaves (1 lb each) of frozen bread dough, thawed
2 Tbs of Dijon mustard
1/2 C of grated Parmesan, divided
1/4 lb of pastrami, finely chopped
1/4 lb of pepperoni, finely chopped
1/4 lb of salami, finely chopped
1 C Shredded Swiss cheese
1 egg, beaten

 1) Roll each loaf of bread into a 12 x 7 in rectangle.  Spread mustard to within 1 in of edges.  Sprinkle each with 2 tbs of Parmesan cheese.
2) Combine the pastrami, pepperoni, salami and swiss cheese; sprinkle over dough.  Top with remaining Parmesan.  Roll up jelly-roll style, beginning with a long side. Seal edge and ends.
3)  Place seam side down on a greased baking baking sheet, brush tops with beaten egg and cut three slits in the top of each loaf.  Bake at 350 for 35-40 min.  Slice; serve warm.

 *For the pastrami and salami, I usually just buy the cheap stuff or whatever is on sale and it tastes great!  Oh and after brushing on the egg, I like to sprinkle a bit of Garlic salt and parmesan on top for added flavor- so yummy!* ❤ Anna Burud

Black Bean Dip

-1 can black beans, drained
-1 onion, sauteed
-garlic, roasted (however much you like. I usually use 5-10 cloves, popped in the toaster oven at 400 for ~5 minutes)
-1/4 cup lemon juice
-olive oil
-salt to taste

 Puree the beans, sauteed onion, garlic, lemon juice, and 1/4 olive oil until smooth. Add more olive oil if it’s not nice and creamy, and salt to taste.

Yummy as a dip. OR, spread on tortillas, covered with cheese, and baked at 400 for ~20 minutes or until the cheese is as you like it (we call it Mexican Pizza). ❤ Kate Sherwin