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Pizza in the Round

1 medium green bell pepper
1/2 C. onion, chopped
3/4 lb. lean ground beef
1 garlic clove, pressed
4 oz. mozzarella cheese, shredded (1 cup)
1 tsp. Italian seasoning
1/2 tsp. salt
2 pkg. (235g each) refrigerated crescent rolls
2 T. grated fresh Parmesan cheese

Preheat oven to 375°F. Chop pepper to make 1/4 cup; cup onion.

Cook and stir ground beef, green pepper, onion and garlic over medium-high until meat is no longer pink. Remove from heat; drain using colander.

Shred cheese.

In a bowl, combine meat mixture, mozzarella cheese, 1/4 cup of pizza sauce, Italian seasoning and salt.

To assemble ring, unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on a round stone with wide ends of triangle overlapping in the center and points toward the outside. (There should be a 5 inch diameter opening in center of Stone). Using a scoop, scoop meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck wide ends of dough at center of ring. (Filling will not be completely covered.)

Bake 20-25 minutes or until deep golden brown. Grate Parmesan cheese over top. Heat remaining pizza sauce and fill green pepper bottom; place in center of ring. Serve with pizza sauce. Yields 8 servings.

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(Delicious and Easy) Cream Puffs! -Joy of Cooking

1C flour                                     Filling: make pudding or use ice cream.

1Tbs sugar                                Opt: melt chocolate and drizzle on top of pastries (yum!)

1/3 C butter (room temp)

1/8 tsp salt

1C water or milk (i use milk)

4 eggs @ room temp

1. Preheat oven to 400*; lightly grease baking pan.

2. Boil butter and milk (or water). Add flour, sugar and salt. Stir quickly as adding! (The consistency is thick.)

3. After this is mixed, take pan off heat and quickly whisk in eggs. Mix dough until it is firm enough to hold shape (when you make a peak, it stays up.)

4. Plop dough onto cookie sheets in 1 1/2″ balls (or bigger if you feel daring..echlair sizes work too!).

5. Bake @ 400* for 10 mins and then 350* for 25 mins (or until golden brown along edges/peak of dough.)

6. Allow cream puffs to cool.

7. Cut a slit into each puff and squeeze pudding in with a bag that has a corner cut out. (note: middles are a little doughy..this is normal!)

8. Drizzle melted chocolate ontop as a garnish..(1 1/2 C semisweet on high for 30 seconds, mix and then 30 more seconds.. until melted)

9. Enjoy!!

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