Corn Bread Pizza Wheels 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 can (4 ounce size) chopped green chilies, drained
1 cup shredded cheddar cheese
2 tablespoons cornmeal
2 tubes (11-1/2 ounce size) refrigerated corn bread twists
Shredded lettuce, sliced tomatoes and sour cream
Corn Bread Pizza Wheels Method:
In a skillet, cook the beef over medium heat until no longer pink; 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-in. pizza pans with cornmeal. Pat the corn bread dough into a 14-in. circle on each pan. With a 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 the filling around the edge of dough. Fold points of dough over filling; tuck under
ring and pinch to seal (filling will be visible).
Bake at 400F for 15-20 minutes or until golden brown. Fill in the center with lettuce, tomatoes and sour cream.