“My husband and I love this pizza, which makes a quick, hearty meal for us on busy work nights,” writes Connie Clegg of Frederick, Maryland. “We are eating more vegetarian meals now, and this certainly fits the bill! I buy the packaged baby spinach and use the remaining spinach in a warm spinach salad later in the week.”
Not only do refrigerated breadsticks lend a fun twist to pizza, but they make this dish a weeknight staple at my house. Feeding kids? Slice pieces into small strips and let the kids dip each strip into marinara sauce. They’ll love it! —Mary Hankins, Kansas City, Missouri
My mom used to make the family stuffed peppers using ground meat and white rice. I changed it up to be healthier using ground turkey and brown rice. Your version may be with pork, beans, or the stuff that dreams are made of. —Rose Muccio, Lowell, Massachusetts
Top a refrigerated crust with portobello mushrooms, smoked mozzarella and prosciutto for a hearty starter. Made in a 15x10x1-in. pan, the pizza could even be cut into larger pieces and served as an entree.—Edwina Gadsby, Hayden Idaho
My brother shared his recipe for appetizer rolls with me years ago, and they’ve been a family favorite ever since. The delicate phyllo dough wraps around a hearty sausage filling.—Katty Chiong, Hoffman Estates, Illinois
This Johnsonville recipe is a must for mushroom fans! The taste of Johnsonville Italian Sausage pairs well with cream cheese, Parmesan cheese, lemon and garlic to create a dish that’s bound to please! These stuffed mushrooms are perfect for an appetizer when you’re entertaining family and friends.