Corn Bread Pizza Wheels Recipe

ingredients

1 pound ground beef
1 can (16 ounce size) kidney beans, rinsed and drained
1 can (8 ounce size) tomato sauce
4 teaspoons chili powder
1 jar (4 ounce size) diced pimientos, drained
1 can (4 ounce size) chopped green chilies, drained
1 cup shredded cheddar cheese
2 tablespoons cornmeal
2 tubes (11.5 ounce size) refrigerated corn bread twists
shredded lettuce
sliced tomatoes
sour cream

directions

In a skillet, cook the beef over medium heat until no longer pink, then drain. Add the beans, tomato sauce and chili powder. Simmer, uncovered, until the liquid has evaporated. Remove from the heat and cool.

Stir in the pimientos, chilies and cheese. Set aside.

Sprinkle two greased 14-inch pizza pans with cornmeal. Pat the corn bread dough into a 14-inch circle on each pan. With a knife, cut a 7-inch X-shape in the center of the dough. Cut another 7-inch X to form eight pie-shaped wedges in the center.

Spoon the filling around the edge of dough. Fold points of dough over filling, then tuck under ring and pinch to seal (filling will be visible).

Bake at 400 degrees F for 15-20 minutes or until golden brown. Fill center with lettuce, tomatoes and sour cream.

nutrition data

Nutritional data has not been calculated yet.