ITALIAN-STYLE PIZZA

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

lb.

Mozzarella

cheese

2

cloves

garlic

 

2 Tbsp.

salad oil

 

1

can (8 oz.) tomato sauce

tsp.

 

1

can

tomatoes

 

tsp.

oregano

 

8

oz.

lasagna

noodles, cooked

cup

Parmesan

cheese

 

lb.

cottage

cheese

 

 

 

Preheat skillet to 375°F.

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.