Corn Bread Pizza Wheels Recipe

5 1 2
Corn Bread Pizza Wheels Recipe
Corn Bread Pizza Wheels Recipe photo by Taste of Home
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Corn Bread Pizza Wheels Recipe

Read Reviews
5 1 2
Publisher Photo
This hearty, colorful snack looks like you fussed, but it's simple to make. —Patrick Lucas, Cochran, Georgia
Featured In: Pizza-Flavored Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

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 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 14x?-in. 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).
Originally published as Corn Bread Pizza Wheels in Taste of Home April/May 2000, p66

Nutritional Facts

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

  • 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 shredded cheddar cheese
  • 2 tablespoons cornmeal
  • 2 tubes (11-1/2 ounces each) refrigerated corn bread twists
  • Shredded lettuce, sliced tomatoes and sour cream
  1. 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.
  2. Sprinkle two greased 14x?-in. 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.
  3. Spoon filling around edge of dough. Fold points of dough over filling; tuck under ring and pinch to seal (filling will be visible).
  4. 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).
Originally published as Corn Bread Pizza Wheels in Taste of Home April/May 2000, p66

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evilnmean User ID: 5383329 218093
Reviewed Jan. 17, 2015

"we enjoy recipes like this and have also made it with chicken fajitas, tacos and I am working on using the crescent rolls for a sausage in the biscuits with gravy on top and eggs on the side. it also travels well for pot lucks and my teenage grandson loves it. so far so good!"

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