Recipes (Cont.)

MEXICAN WRAPS

3/4 teaspoon butter

3 tablespoons salsa

3 8-inch flour tortillas

3 tablespoons canned black beans, rinsed and drained

1 tablespoon chopped cilantro

1 tablespoon green onion, thinly sliced 3⁄4 cup shredded Mexican cheese

Preheat on High. Place 1/4 teaspoon of butter in each section of the Omelet/Snack Plate. Spread 1 tablespoon salsa evenly over each flour tortilla. Add 1 tablespoon of beans and cilantro. Top with 1/4 cup cheese. Fold one side in toward center covering filling. Fold the other side in toward the center, overlapping the other. Place one wrap in each sec- tion, with the overlapped side on the bottom. Cook for 4-5 minutes or until the cheese is melted.

Makes 3 wraps

PIZZA POCKETS

10 ounce can refrigerated pizza dough

3 tablespoons prepared pizza sauce 3/4 cup mozzarella cheese, shredded

3 tablespoons Parmesan cheese, grated

3/4 cup pepperoni, sliced or sausage, cooked and crumbled

Preheat on High. Roll out or pat and stretch the dough. Cut the dough into 6-inch circles. Spread 1 tablespoon of the sauce evenly over half the circle; top with 1/4 cup mozzarella cheese and 1 tablespoon Parmesan cheese. Top with 1/4 cup pepperoni or sausage. Fold the dough over and seal the edges. Brush each of the preheated sections of the Omelet/Snack Plate with melted butter. Place the pizza pockets into each section. Cook for 3-4 minutes or until the crust is golden brown.

Makes 3 servings

6