Hot Pizza Dip

by Pampered Chef

1 8 oz. package cream cheese softened
1 teaspoon dried Italian seasoning
1 cup mozzarella cheese shredded
3/4 cup parmesan cheese
1 8 oz. can pizza sauce
2 tablespoons green pepper chopped
2 tablespoons green onions sliced
Directions: Preheat oven to 350° F. Combine cream cheese and Italian seasonings ,
spread onto a 8" mini-baker. In a small bowl, combine mozzarella and parmesan. Sprinkle
1/2 on top of the cream cheese. Spread pizza sauce over the cheese mixture. Sprinkle with
remaining cheese. Top with bell pepper and green onions. Bake for 15-18 minutes. Serve
with French or baguette bread or fresh vegetable dippers.

Cool Veggie Pizza

by Pampered Chef

1 (8 ounce) package refrigerated crescent dinner rolls

1 (8 ounce) package cream cheese, softened

1 tablespoon mayonnaise

1 clove pressed garlic

1 teaspoon dried dill weed

salt and pepper

2 cups assorted fresh vegetables, chopped (any combination, e.g. broccoli, green onions,
bell peppers, mushrooms, carrots, and tomatoes)

Directions:

Preheat oven to 350. Unroll crescent rolls and place on large baking pan.
Press to seal seams. Bake 12-15 minutes until light brown. Cool completely. Combine
remaining ingredients EXCEPT vegetables; mix well. Spread cream cheese mixture evenly
over top of crust. Sprinkle chopped vegetables over top of crust.
Cover and refrigerate at least 30 minutes or up to one day ahead. Cut into small squares
before serving.

Pepperoni Pizza Twist

by Pampered Chef

1 package (3.5 oz) pepperoni, diced
1 can (3.25 oz) sliced olives, drained
2 T. snipped fresh parsley
3/4 cup shredded mozzarella cheese
2 T. all purpose flour
1 garlic clove, minced
2 packages (11 oz) refrigerated French Bread dough
1 egg
1 tsp. Italian seasonings
2 T. fresh Parmesan
1 can (15 oz) pizza sauce
diced green pepper (optional)

Directions:
Preheat oven to 375 degrees.
Combine pepperoni, olives, parsley, mozzarella cheese, flour, and garlic. Place bread dough
seam sides up, cut lengthwise, open up and sprinkle with a little flour to keep from sticking.
Roll and create a well to put in filling. Spoon mixture in well. Gather up edges and seal.
Leave opening in the center of the twist. Brush egg white and seasonings on twist. Sprinkle
Parmesan cheese. Bake 30 minutes. Slice and serve. Dip slices in pizza sauce.

Spinach – Chicken Stromboli

by Our Best Bites

1 refrigerated pizza crust or 1 recipe of Breadstick dough
2 teaspoons olive oil, divided
1 1/2 teaspoons Italian Seasoning
3 1/2 tablespoons canned Parmesan cheese, divided
1 1/2 cups shredded mozzarella cheese
2 cups loosely packed spinach leaves
8 ozs shredded, cooked chicken breast, about 2 cups
2 Roma tomatoes, diced
(I also add mushrooms)
Favorite pasta sauces for dipping

Directions: Preheat oven to the temperature indicated on the dough package or recipe.
Working on a floured surface, roll pizza dough into a 12 x 15 inch rectangle. Brush 1 1/
2 teaspoons olive oil over entire surface of crust. Evenly sprinkle Italian seasoning and 2
tablespoons Parmesan on top.Keeping remaining toppings one inch away from all edges,
evenly spread the spinach leaves, shredded chicken, and tomatoes over the dough. This
is where you put the mozzarella cheese in – the cookbook doesn’t list it which is
maybe why I forgot!
Working from the long end of the rectangle, roll up from one end to the other (like a
cinnamon roll). Pinch seam shut and then pinch each end shut and tuck under toward
seam. Place seam-side down on a baking sheet sprayed lightly with nonstick spray. Brush
remaining 1/2 teaspoon olive oil on top and sprinkle with remaining 1 1/2 tablespoons
Parmesan cheese. Gently cut 3 slits along the top of the Stromboli. Bake in preheated oven
for 15-20 minutes or until the top is golden brown. Cool for 10-15 minutes before slicing
into 1-inch slices. Serve with marinara and/or Alfredo sauce for dipping.

Breadstick Dough

by Our Best Bites

1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour

Directions: In a large bowl (the bowl of your mixer, if you have one), combine water,
sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly. Add salt and stir. Add
1 1/2 c. flour and mix well. Gradually add more flour (usually between 1.5 - 2.5 cups,
depending on your elevation and your humidity) until dough starts to pull away from the
sides of the bowl and it barely sticks to your finger. Spray a glass or metal bowl with
cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until
doubled in bulk.

(This is where I stop and use the dough to make the stromboli but here’s the rest of the
recipe for the breadsticks.)

Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking
spray. Roll into a rectangle and cut into 12 strips with a pizza cutter. Roll out each piece
of dough into a snake and then drape over your forefinger and twist the dough. Place on
baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but
it’s okay if they’re close. Cover pan and allow dough to rise for another 30 minutes. When
there’s about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-
12 minutes or until golden brown. Rub some butter on top of the breadsticks and sprinkle
with the powdery Parmesan cheese in a can and garlic salt.

Strawberry-Lemon Sweet-za

by American Girl Magazine

1 package refridgerated crescent roll dough

1 8 oz package cream cheese, softened

1/4 cup lemon curd (You can make lemon curd by whisking together 1 egg and 1/4 cup +
2 tbsp sugar until smooth. Stir in 1/4 cup + 2 tbsp juice from a lemon, lemon zest from 1
lemon and 3 tbsp unsalted butter, melted. Cook in the microwave for one minute intervals,
stirring after each minute until mixture is thick enough to coat the back of a spoon. This
makes more than 1/4 cup so remember to only use 1/4 of a cup.)

3 tbsp sugar

1 cup strawberry slices

Directions: Carefully unroll the crescent roll dough on a greased cookie sheet. Flatten
dough and pinch and pinch the seams together. Bake dough at 400 for 15-20 min or until
golden brown. Let cool completely. In a bowl, mix together cream cheese, lemon curd and
sugar until smooth. Use a spoon to spread the mixture on top of the cooled crust. Arrange
the strawberry slices on top of the cream cheese mixture. Slice and serve.

Caramel Apple Sweet-za

By American Girl Magazine

1 roll refridgerated sugar cookie dough or make your own

1 8 oz package cream cheese, softened

1/2 cup peanut butter

1/2 cup brown sugar

2 tbsp milk

2-3 apples

lemon juice

caramel sauce

Directions: Press the sugar cookie dough into a greased 12 inch pizza pan. Bake on 350
for 12-20 min. Let cool. In a bowl, mix together the cream cheese, peanut butter, brown
sugar and milk until smooth. Us a spatula to spread the mixture on top of the cookie crust.
Cut apples into thin slices. Toss the apples in lemon juice so they don’t turn brown. Arrange
the apples on top of the cream cheese mixture. Finish by drizzling caramel sauce over the
apples. To serve, cut the pizza into wedges.

The dessert pizzas can be found at www.americangirl.com/play/magazine/