CORN BREAD PIZZA WHEELS RECIPE

Steps:

• 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 14-in. x 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
• serving (1 piece) equals 176 calories, 8 g fat (3 g saturated fat), 21 mg cholesterol, 372 mg sodium, 16 g carbohydrate, 2 g fiber, 10 g protein.
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