Pizza Via Veneto
Yield
36 appetizersPrep
60 minCook
15 minReady
80 minIngredients
| 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 |
|
Trans-fat Free, High Fiber
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.
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