Corn Bread Pizza Wheels Recipe

Corn Bread Pizza Wheels Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

"This hearty, colorful snack looks like you fussed, but it's simple to make," relates Patrick Lucas, Cochran, Georgia.

[X]

Rate Corn Bread Pizza Wheels Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Corn Bread Pizza Wheels Recipe

Prep: 25 min. Bake: 15 min.

Yield: 16 Servings

25 15 40

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

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.
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.
Spoon filling around edge of dough. Fold points of dough over filling; tuck under ring and pinch to seal (filling will be visible).
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).

Nutritional Facts 1 serving (1 piece) equals 176 calories, 8 g fat (3 g saturated fat), 21 mg cholesterol, 372 mg sodium, 16 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Corn Bread Pizza Wheels in Taste of Home April/May 2000, p66