Cornbread Pizza Wheels
TOTAL TIME: Prep: 25 min. Bake: 15 min.
YIELD: 2 pizzas (8 servings each).
This hearty, colorful snack looks like you spent a lot of time, but it's simple to make. —Patrick Lucas, Cochran, Georgia
Ingredients
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1 pound ground beef
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (8 ounces) tomato sauce
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4 teaspoons chili powder
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1 jar (4 ounces) diced pimientos, drained
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1 can (4 ounces) chopped green chiles, drained
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1 cup shredded cheddar cheese
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2 tubes (11 ounces each) refrigerated cornbread swirls
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Shredded lettuce, sliced tomatoes and sour cream
Directions
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1.
Preheat oven to 400°. 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, chiles and cheese; set aside.
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2.
Open 1 tube cornbread swirls. On a work surface, unroll each swirl. Arrange strips of dough side by side. Press into a 12-in. circle, pressing to seal seams. Using a pizza cutter, cut dough into 8 triangles.
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3.
On a parchment-lined 12-in. pizza pan, arrange triangles in a ring with points toward the outside and wide ends overlapping to create a 3-in.-diameter hole in the center. Press overlapping dough to seal. Repeat with remaining tube cornbread swirls on a second pizza pan.
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4.
Spoon filling around edge of dough. Fold pointed ends of triangles over filling, tucking points under to form a ring with a small hole in the center (filling will be visible).
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5.
Bake until golden brown, 15-20 minutes. Serve with lettuce, tomatoes and sour cream.
Nutrition Facts
1 piece: 176 calories, 8g fat (3g saturated fat), 21mg cholesterol, 372mg sodium, 16g carbohydrate (3g sugars, 2g fiber), 10g protein.
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