Pizza Via Veneto
Yield
36 appetizersPrep
60 minCook
15 minReady
80 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
hot roll mix
(16 oz) |
* |
| 2 | large |
eggs
|
|
| ½ | cup |
evaporated milk
|
|
| ⅓ | cup |
peanut butter
|
|
| ¼ | cup |
pimentos
chopped |
|
| 1 | teaspoon |
celery seeds
|
|
| 4 | cups |
cheddar cheese
shredded |
|
| 3 | cups |
peanuts, salted
chopped |
|
| ¼ | teaspoon |
red pepper flakes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
hot roll mix
(16 oz) |
* |
| 2 | large |
eggs
|
|
| 118 | ml |
evaporated milk
|
|
| 79 | ml |
peanut butter
|
|
| 59 | ml |
pimentos
chopped |
|
| 5 | ml |
celery seeds
|
|
| 946 | ml |
cheddar cheese
shredded |
|
| 7.1E+2 | ml |
peanuts, salted
chopped |
|
| 1.3 | ml |
red pepper flakes
|
|
Directions
Prepare hot roll mix and let rise as package directs.
Divide dough into two equal parts.
Pat each part, using oiled hands, in well-oiled 15 x 10 x 1 inch jelly-roll pan.
Beat eggs, milk and peanut butter until smooth.
Add pimiento and celery seed.
Stir in cheese; spread evenly over dough, almost to edge.
Sprinkle with peanuts and pepper.
Cover; let rise 30 minutes.
Preheat oven to 425 degrees F.
Bake 12 to 15 minutes or until brown and bubbly.
Cut into 4 x 2 inch rectangles.
Serve hot.
