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Pizza Via Veneto

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Recipe

 

Yield

36 appetizers

Prep

60 min

Cook

15 min

Ready

80 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 package hot roll mix
(16 oz)
*
2 large eggs
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½ cup evaporated milk
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cup peanut butter
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¼ cup pimentos
chopped
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1 teaspoon celery seeds
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4 cups cheddar cheese
shredded
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3 cups peanuts, salted
chopped
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¼ teaspoon red pepper flakes
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Ingredients

Amount Measure Ingredient Features
1 package hot roll mix
(16 oz)
*
2 large eggs
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118 ml evaporated milk
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79 ml peanut butter
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59 ml pimentos
chopped
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5 ml celery seeds
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946 ml cheddar cheese
shredded
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7.1E+2 ml peanuts, salted
chopped
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1.3 ml red pepper flakes
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 296g (10.4 oz)
Amount per Serving
Calories 128976% from fat
 % Daily Value *
Total Fat 109g 167%
Saturated Fat 37g 185%
Trans Fat 0g
Cholesterol 229mg 76%
Sodium 1200mg 50%
Total Carbohydrate 8g 8%
Dietary Fiber 12g 47%
Sugars g
Protein 137g
Vitamin A 33% Vitamin C 19%
Calcium 95% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

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