Stuffed Pizza


pound bulk Italian sausage
cup Original Bisquick
cup cold water
3 cups shredded mozzarella cheese - (12 oz)
1 jar pizza sauce - (14 to 15 oz)
1 cup sliced mushrooms - (3 oz)
cup chopped green bell pepper


Heat oven to 450 degrees. Grease rectangular baking dish, 13 by 9 by 2 inches. Cook sausage and ground beef in 10-inch skillet over medium heat, stirring occasionally, until brown. Drain; set aside.
Stir Bisquick and water in large bowl until dough forms. Divide dough into 2 parts, 1 part slightly larger. Roll larger part dough into rectangle, 16 by 14 inches, on surface dusted with Bisquick. Fold crosswise into thirds. Place in center of baking dish; unfold. Press on bottom and up sides of dish. Sprinkle with 1 cup of the cheese; top with 3/4 cup of the pizza sauce, the meat mixture, mushrooms and bell pepper, pizza toppings and 1 1/2 cups of the cheese.
Roll remaining part dough into rectangle, 13 by 9 inches. Fold crosswise into thirds. Place on cheese in center of baking dish; unfold. Press bottom and top crust edges together to seal. Make small slits in top crust. Spread remaining pizza sauce over crust; sprinkle with remaining cheese.
Bake uncovered 22 to 25 minutes or until edges of crust are golden brown.
This recipe yields 8 to 10 servings.




1.0 servings


Saturday, February 13, 2010 - 10:44pm



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