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Corn Bread Pizza Wheels

 Corn Bread Pizza Wheels
This hearty, colorful snack looks like you fussed, but it's simple to make. —Patrick Lucas, Cochran, Georgia
16 ServingsPrep: 25 min. Bake: 15 min.


  • 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


  • 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

2 of 2

Corn Bread Pizza Wheels (continued)

Directions (continued)

  • 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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.