Internet Recipe

Corn Bread Pizza Wheels Recipe


- 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 (11-1/2 ounce size) refrigerated corn bread twists
- Shredded lettuce sliced tomatoes and sour cream


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 liq-uid 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 corn- meal. Pat the corn bread dough into a 14-in. circle on each pan. With a knife cut a
7-in. X in the cen- ter 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 center with lettuce tomatoes and sour
cream. recipe # 69

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