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ITALIAN-STYLE PPIZZA
Makes 4 Servings
package (16 oz.) hot roll mix or frozen,
bread dough
cup grated cheese
1
cups hot water
2 Tbsp. oil
1 lb. Italian sausage, browned
cup grated Parmesan cheese
tsp. oregano, crushed
tsp. Italian seasoning
1 can (8 oz.) tomato sauce
1 can (8 oz.) sliced mushrooms, drained
2 cups (8 oz.) shredded Mozzarella cheese
green pepper strips, thinly sliced
4 slices (4 oz.) Provolone cheese
cup shredded Cheddar cheese
1) In large
combine flour and yeast from hot roll mix and cup Parmesan cheese;
mix well.
2) Stir in hot water and oil. Roll dough out onto lightly floured surface. Knead dough
2-3 minutes, or until no longer sticky. lightly grease bottom of skillet;
sprinkle with cornmeal.
3) Pat dough out evenly in bottom of skillet, forming ridge around edge.
Prick dough in several places with fork.
4) Turn temperature dial to Warm; cover with lid and allow dough to rise for 20 minutes.
5) Uncover Skillet and top dough with sausage and green pepper strips; sprinkle with
cup Parmesan cheese. Add oregano leaves and Italian seasoning to tomato sauce.
Pour over Italian sausage. Top with sliced mushrooms and cheeses.
7) Turn temperature dial to
Cover and bake 20-25 minutes.
8) Reduce heat to 275°F and cook an additional 5-10 minutes.
9) Sprinkle with Parmesan cheese to taste, and serve piping hot.
RICH TOMATO LASAGNA
Makes 4-5 Servings
1 lb. hamburger
2 cloves garlic
1 can (8 oz.) tomato sauce
1 can tomatoes
8 oz. lasagna noodles, cooked
lb. cottage cheese
Preheat skillet to 375°F.
lb. Mozzarella cheese
2 Tbsp. salad oil
tsp.
tsp. oregano
cup Parmesan cheese
2) Saute hamburger and garlic in oil. Add tomato sauce, tomatoes,
oregano.
3) Simmer for 20 minutes. Cook lasagna noodles till tender.
4) In the skillet, alternate layers of noodles, Mozzarella cheese, cottage cheese,
meat sauce and
cheese, finishing with sauce and Parmesan cheese.
5) Bake for approximately 1 hour.