Easy Taco Melts

INGREDIENTS
1
lb lean (at least 80%) ground beef, cooked, drained
1 1/2
cups Old El Paso® Thick ‘n Chunky salsa
1
can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits
1/2
cup shredded Monterey Jack cheese or Mexican cheese blend (2 oz)
DIRECTIONS
1 In 10-inch nonstick skillet, mix cooked beef and 1/2 cup of the salsa. Cook over medium-high heat, stirring occasionally, until hot. 2 Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on greased cookie sheet. 3 Bake at 375°F 9 to 14 minutes or until golden brown. Serve with remaining salsa.

Pizza Rollup

layer mozzarella and tomato slices on a whole grain wrap or tortilla.  Roll and cut into 3rds.  Serve with container of marinara sauce.

Pizza Pinwheels

1 can crescent dinner rolls
2tbl grated parm cheese
1/3c finely chopped pepperoni
2tbl finely chopped green bell pepper
1/2c shredded italian cheese blend
1/2c pizza sauce

oven 350 degrees.  spray cookie sheet with non stick spray

unroll dough and separate into 4 rectagles.  firmly press perforations to seal.

sprinkle parm cheese, pepp, bell peppers, and cheese blend over each rectangle

starting with short size, roll up each rectangle, press to seal edge.  with serrated knife, cut each roll into 6 slices, place cut size down on cookie sheet.

bake 13-17 min until edges are golden brown.  heat pizza sauce.  remove from cookie sheet, serve warm with sauce for dipping.

Lunch Box Pizzas

These were good but I’m going to try them flat on a cookie sheet next time, with more pepperoni

* 10 Servings
* Prep/Total Time: 20 min.

Ingredients

* 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits (10 biscuits)
* 1/4 cup tomato sauce
* 1 teaspoon Italian seasoning
* 10 slices pepperoni
* 3/4 cup shredded Monterey Jack cheese

Directions

* Flatten each biscuit into a 3-in. circle and press into a greased muffin cup. Combine the tomato sauce and Italian seasoning; spoon 1 teaspoonful into each cup. Top each with a slice of pepperoni and about 1 tablespoon of cheese.
* Bake at 425° for 10-15 minutes or until golden brown. Serve immediately or store in the refrigerator. Yield: 10 servings.

Pizza and Ham Loaf

HEAT oven to 350°F.

Roll Pillsbury refridgerated loaf dough on lightly floured surface to 12×8-inch rectangle. (If dough is difficult to roll, cover with plastic wrap and let stand at room temperature for 30 min. before rolling out.)

Cover dough with ham, overlapping slices slightly and leaving a 1/2-inch border around all sides. Cover ham with cheddar cheese.

MOISTEN edges of dough with water. Starting at 1 of the long sides, fold 1/3 of dough over filling; repeat with other long side. Firmly pinch ends of dough together to seal.

Place, seam-side down, on lightly greased baking sheet. Cut 3 diagonal slits in top of dough with kitchen shears.

Brush with egg; sprinkle with Parmesan cheese.

BAKE 35 to 40 min. or until golden brown. Cool 10 min. before slicing to serve.

Fill with pepperoni, mozzarella, and 3 tablespoons of spaghetti sauce for a pizza loaf.