Taco Pizza

1 lb ground beef
1 pkg taco seasoning mix
2 can(s) (8-oz) pillsbury crescent rolls
1 can(s) (16-oz) refried beans (i used the jalopeno kind)
2-3 c cheddar cheese, shredded (or mexican blend)
1/2 c tomatoes, diced
1/4 c black olives, sliced
4 c green onions, chopped
add whatever other toppings you want

1.Heat oven to 375 degrees.
2.Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions.
3.Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust. Bake at 375 oven for 11 to 13 minutes or just until golden brown.
4.Microwave beans in a microwave safe bowl for 1 minute. Carefully spread beans over warm crust creating a thin layer.
5.Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion. Return to oven for 3-6 more minutes until cheese is melted. Serve immediately. 


Tried this at Danielle's and it was good.  We probably had 1.5-2 lbs of meat and we are glad.  We used homemade refried beans and put salsa on it.  And added avocado. 

Anna-you could cut this in half easily. 

This one is fast. 

Pizza Casserole

This is really good and really fast and really easy.  I like all of those options.  The recipe was originally made so that you made two casseroles, one for now one to freeze.  I halved it because I didn't know if I would like it and I didn't really have room in my freezer.  It made me have to throw out some stuff though.  So I would suggest making the two and freezing one.  


Adapted from: http://www.tasteofhome.com/Recipes/Pizza-Casserole-6

Ingredients

• 3 cups uncooked spiral pasta
• 2 pounds italian sausage
• 1 medium onion, chopped
• 1 can (15 ounces) tomato sauce
• 1 jar (14 ounces) pizza sauce
• 1 can (6 ounces) tomato paste
• 1/2 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 4 cups (16 ounces) shredded part-skim mozzarella cheese, divided
• 2 packages (3-1/2 ounces) sliced pepperoni
• 1/2 cup grated Parmesan cheese

Directions

• Cook pasta according to package directions. Meanwhile, in a skillet, cook Italian sausage and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce, pizza sauce, tomato paste, sugar and seasonings.  Taste this before moving on.  I remember I added more spices other to make it interesting enough, but I can't remember how much or which ones because I made this like 2 months ago.  If it isn't exciting enough, try Italian seasoning and basil. Drain pasta; stir into meat sauce.
• Divide half of the mixture between two greased 11-in. x 7-in. or 9x13 in baking dishes (I used 9 x 13); sprinkle each with 1 cup mozzarella cheese. Top each with pepperoni and Parmesan cheese.
• Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 2 casseroles (8 servings each).

This was really good rewarmed too.  And it was fast to prepare.  

Easy Tomato-Basil CHICKEN Pizza

I saw this on Kraft's website and we tried it for lunch. I am writing it as we made it (with our modifications). It was yummy, it is a little pricey but I really enjoyed it.

You should be proud we have photos! wahoo.

• 1 ready-to-use baked pizza crust (12 inch)-refrigerated or frozen

• at least 1/2 cup PHILADELPHIA Italian Cheese and Herb Cooking Creme (see photo below)

• 1 tomato, thinly sliced-we only put this on Eric's and mom's parts

• 3 fresh basil leaves, torn (it said to use 8 but mom was worried it would be overwhelming..I think about 5 would be fine)

• not in the recipe but we added leftover chicken YUM-I think this is a must

• 1/2 cup-1 cup KRAFT Shredded Mozzarella Cheese

• Heat oven to 425ºF. (or 400 if that is what it says)
• Spread pizza crust with cooking creme on sheet; top with remaining ingredients.
• Place crust directly on middle oven rack or on baking sheet
• Bake 10 to 12 min. or until cheese is melted. We went the full 12 minutes

Here is what the Philadelphia cooking cream looks like...just for your shopping convenience

Veggie Pizza

One of Eric's favorites at Super Bowl Time

2 cans refrigerated crescent roll dough

1 8oz package cream cheese, softened

2/3 cup mayonnaise

1 teaspoon dried dill weed

1 teaspoon minced onion

1/2 teaspoon minced garlic

about 1/2 cup chopped cauliflower

about 1/2 cup chopped broccoli

(about 1/2 cup chopped green bell peppers)-Eric doesn't like these but they would be delish

about 1/2 cup chopped carrots

(and any other veggies you might like)

1 (8 ounce) package shredded Cheddar cheese

Preheat oven to 400 degrees F (200 degrees C).

Unroll crescent roll dough on a baking sheet. Arrange into a single layer to serve as a crust. Bake in the oven 10 minutes, or until puffed and kinda brown/toasted

In a medium bowl, mix cream cheese, mayonnaise, dill weed, onion and garlic.

Spread the cream cheese mixture over the crescent roll dough crust. Layer veggies. Top with Cheddar cheese. Chill in the refrigerator until serving.

BBQ Chicken Pizza-COLD

Paula Hales

Barbeque Chicken Pizza
3 pkg crescent rolls
2 boneless skinless chicken breasts cooked
1 cup mixed cheeses
1 green pepper 1 red pepper
3 green onions
3 Tbs Ranch Dressing
1/2 cup mayonnaise
8 Tbs barbeque sauce

Cook the chicken breasts (I add a little barbeque sauce to add flavor)
Roll the crescent rolls on a pizza pan and bake until golden brown
Dice the peppers and onions
Mix the ranch dressing, mayonnaise and barbeque sauce
Spread a thin layer of the sauce on cooled rolls
Add remainder to the chicken and vegetables
Spread over pizza - top with cheese and black olives if desired
Cool in refrigerator for about 2 hours before serving