Crescent Roll Pizza

(From Kari H.)

1 can refrigerated crescent rolls
1 lb. ground beef (or turkey)
3 celery ribs, chopped
1/3 cup onion, chopped
1 (8 oz) can tomato sauce
1 (4 oz) can sliced mushrooms, drained
3/4 tsp. chili powder
3/4 tsp. seasoned salt
1/2 tsp. garlic salt
1/4 tsp. pepper
3 cups shredded cheddar cheese

*Roll out crescent rolls in a 9 x 13 baking pan, making a rectangle. Bake according to package directions. Meanwhile, in a large skillet, cook the beef and celery until cooked through; drain. Add the tomato sauce, mushrooms, and seasonings; mix well. Spread over crust and sprinkle with cheese. Bake 10 minutes more, or until cheese is melted.

**Variations: There is a certain husband in my house who doesn't like mushrooms or celery, so we omit those. Really, you can play around with the toppings and seasonings to suit your taste buds (or picky eaters).

Dessert Pizza

This is one of those classic recipes that everyone has some version of and I sure do love it. The kiddies would probably love to help with it, too.

1 tube refrigerated sugar cookie dough
8 oz. cream cheese, softened
1 cup powdered sugar
1 cup whipped topping
1/2 tsp. vanilla
Assorted fruit

*Preheat oven to 350 degrees. Spread cookie dough over pizza pan to make a nice round circle. Bake for 10-12 minutes, remove from oven and allow to cool. Blend powdered sugar, vanilla, and cream cheese. Add whipped topping, a little at a time, mixing well after each addition. Spread onto cooled cookie. Decorate pizza with sliced fruit such as kiwi, bananas, strawberries, and mandarin oranges.

Aloha Pizza

2 green onions with tops
2 pkgs. (13.8 oz) refrigerated pizza crust
1 Tbsp olive oil
1 garlic clove, minced
1/2 cup barbecue sauce, divided
2 cups grated mozzarella cheese
2 cups diced cooked chicken
2 cups canned pineapple tidbits, well drained
1/2 medium red bell pepper, finely diced (or whatever kind you like)

*Preheat oven to 400 degrees. Unroll both packages of pizza dough side by side over large rectangular baking sheet, trimming excess dough even with long sides of pan. Combine oil and garlic and brush over dough. Spread half of barbecue sauce over crust. Sprinkle chicken and cheese over crust. Bake 20-25 minutes or until golden brown; remove from oven to cooking rack.

*Combine finely sliced green onion, pineapple, and bell pepper in small bowl. Spoon over pizza; draining excess liquid against side of bowl. Place remaining barbecue sauce into ziploc bag; trim corner and drizzle over pizza. Cut into squares.

8 servings
Nutrients per serving: Calories 420, Total Fat 12 g, Fiber 2 g

Antipasto Vegetable Pizza

This is not necessarily a pizza that most kids would eat because it is loaded with vegetables. I would consider this to be "girly food." So, if you're hanging out with your girlfriends and want to have pizza night, this is an excellent choice!

1 pkg. (13.8 oz) refrigerated pizza crust
1 Tbsp. olive oil
1 cup grated Provolone cheese
1 jar (6-7.5 oz) marinated artichoke hearts, undrained
1 tsp. Italian seasoning
1 garlic clove, minced
1 small yellow squash or zucchini, cut in half lengthwise and thinly sliced (score first, if you like)
1/2 cup sliced black olives
2 plum tomatoes, seeded and diced
2 Tbsp. chopped fresh parsley (optional)
Toasted pine nuts (optional)

*Preheat oven to 400 degrees. Unroll pizza dough onto a greased pizza pan and shape into a circle. Drizzle oil over dough and spread evenly. Bake 16-18 minutes or until golden brown. Immediately grate cheese evenly over pizza.

*Meanwhile, drain artichoke marinade into a large bowl. Add Italian seasoning, and garlic; mix well. Coarsely chop artichokes. Add artichokes, squash, olives, and tomatoes to bowl; mix well.

*Spoon vegetables over pizza, draining off as much marinade as possible. Sprinkle with parsley and pine nuts, if desired. Cut into wedges and serve.

12 Servings
Nutrients per serving: Calories 150, Total Fat 6 g, Fiber 1 g