Danita's Recipe Box

• 1 can (13.8 oz) refrigerated pizza crust
• 1  jar (24 to 26 oz) mini-meatball pasta sauce
• 1 cup shredded Italian cheese blend

1. Heat oven to 425°F. Line a baking sheet with nonstick foil.

2. Unroll crust on a cutting board and stretch dough to a 12-in. square. Cut in quarters (you’ll have 4 squares). Transfer to lined baking sheet.

3. Pour sauce into a bowl. Using a slotted spoon, equally distribute meatballs in centers of squares. Top each with 1/4 cup cheese. Fold corner to corner to form triangles. Press edges with tines of a fork to seal; poke holes in top with fork.

4. Bake 10 to 13 minutes until golden. Meanwhile heat remaining sauce to serve on the side.

• 1 cup part-skim ricotta cheese
• 1 cup shredded Italian-blend cheese
• 1 (13.8-ounce) can refrigerated pizza dough
• 1/2 cup tomato sauce, plus extra for dipping
• 16 (1-inch) frozen cooked meatballs, halved

Preheat the oven to 425 degrees. In a bowl, combine ricotta and shredded cheese and set aside.
Unroll dough on a lightly oiled 10-by-15-inch or 11-by-17-inch baking sheet. Starting at the center, press out dough with your hands to cover the sheet. Cut in half lengthwise and widthwise to create four rectangles. Spoon 1 tablespoon tomato sauce on half of each rectangle to within 1 inch of the crusts’ edges. Divide cheese mixture evenly on top and smooth. Top each rectangle with 8 meatball halves and 1 tablespoon sauce. Fold dough over filling. Press edges securely and pinch to seal. Lightly prick tops with fork. Separate calzones slightly if needed. Bake for 12-16 minutes, or until golden brown.

Notes:  Microwave frozen meatballs to thaw them, so you can cut them in half easily. Serve with extra dipping sauce on the side.

• 1 pound ground beef
• 1 package Chef Boyardee Cheese Pizza Kit
• No Stick Cooking Spray
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded chedder cheese

Preheat oven to 425°F. Cook beef in a medium skillet until no longer pink; drain. Blend in pizza sauce; set aside. Coat a 13x9x2 inch glass baking dish with cooking spray. Prepare crust mix according to package directions through Step 1. Spread dough into the bottom and halfway up the sides of baking dish to form crust. Pour meat mixture evenly over bottom crust. Top with grated cheese from package, mozzarella and chedder cheeses. Bake for 20-25 minutes or until crust is golden brown.

• 1 Chef Boyardee Cheese Pizza Kit
• 2 cups (about 1 pound) cubed cooked chicken
• 1/2 teaspoon chili powder
• 1/2 teaspoon hot pepper sauce
• shredded cheese

Stir sauce from package, chicken, chili powder, and hot pepper sauce. Heat to boiling; simmer 5 minutes, remove from heat. Meanwhile, prepare crust mix according to package directions. Spray a 13x9x2 inch baking dish with cooking spray. Spread dough into the bottom and halfway up the sides of baking dish to form crust. Evenly spread chicken mixture over dough; sprinkle with shredded cheese. Bake in preheated oven 20 to 25 minutes or until crust is desired brownness.

• 1 pound ground beef
• 1 can pizza sauce
• 3 tablespoons chopped onion
• 1 tablespoon worcestershire sauce
• 1 1/2 teaspoons salt
• 1/2 cup chopped green pepper
• 1 1/2 cups elbow macaroni, cooked

Brown meat. Add pizza sauce, onion, worcestershire, salt, green pepper, and cooken macaroni. Cover and simmer for 10 minutes.

• 8 English muffins
• 1 can pizza sauce
• 1 jar pasteurized process cheese spread
• parmesan cheese

Split muffins in half. Spread cheese on top of each half. Spoon pizza sauce over cheese. Sprinkle parmesan cheese on top. Broil until cheese melts and muffin is toasted.

• 3 cups self-rising flour
• 3 tablespoons sugar
• 1 can beer
• 1 can pizza sauce
• 1 bag shredded cheese
• oregano

Mix flour, sugar, and beer into dough. Oil pans. Split dough into 2 halves, and spread over pans with flour. Cover each pie with half of pizza sauce. Sprinkle half of cheese on each pie. Shake oregano on each pie. Top with your favorite toppings. Bake at 425°F until cheese and crust are browned.

• 8 oz. can Pillsbury Refrigerated Quick Crescent Dinner Rolls
• 3 1/2 oz. package sliced pepperoni
• 1/2 cup shredded mozzarella cheese
• 1 cup pizza or spaghetti sauce, if desired

Heat oven to 350°F. Separate dough into 4 rectangles; firmly press perforations to seal. Place 6-8 pepperoni slices on each rectangle. Sprinkle with 2 tablespoons cheese. Starting at shortest side, tightly roll up each rectangle; pinch to seal. Place sealed side down on ungreased cookie sheet. Bake at 350°F for 18 to 20 minutes or until golden brown. Serve pinwheels with warm pizza sauce, if desired.