This moist, cheesy bread is a fun appetizer that I also use to complement Italian meals and main-dish salads.
- 2 teaspoons yellow cornmeal
- 1 tube (12 ounces) refrigerated biscuits
- 1/2 cup pizza sauce
- 3/4 cup shredded mozzarella cheese
- Sprinkle cornmeal on bottom of a greased 8-in. square baking pan. Cut each biscuit into quarters; toss with pizza sauce. Place in dish; sprinkle with cheese. Bake at 400° for 14 minutes or until golden brown. Yield: 8-10 servings.
Originally published as Pizza Bread in Country Woman Christmas Annual 1997, p22
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