Quickpizzamelts Recipes

QUICK PIZZA MELTS

Quick Pizza Melts image

Pizza toppings are baked inside flaky crescent layers, and then sliced into triangles perfect for dipping in pizza sauce or ranch dressing. Our favorite dip for these melts is ranch dressing with blue cheese crumbles.

Provided by Brandess

Categories Lunch/Snacks

Time 55m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

2 (8 ounce) cans refrigerated crescent dinner rolls
1/4 cup pizza sauce
1 (3 1/2 ounce) package pepperoni, sliced
2 cups mozzarella cheese, shredded
1 egg, beaten
2 tablespoons parmesan cheese, grated
1 teaspoon dried oregano leaves
1 cup pizza sauce, if desired (optional)

Steps:

Heat oven to 375°F Grease cookie sheet. On cookie sheet, unroll 1 can of dough into 1 large rectangle. With floured rolling pin or fingers, roll or press dough into 12x9-inch rectangle, firmly pressing perforations to seal.
Spread 1/4 cup pizza sauce over dough to within 1/4 inch of edges. Top with pepperoni and mozzarella cheese.
On 14-inch length of parchment paper, unroll remaining can of dough. Press to make 12x9-inch rectangle, firmly pressing perforations to seal. While holding paper with dough, turn dough upside down to cover cheese. Remove paper. Brush with beaten egg. Sprinkle with Parmesan cheese and oregano.
Bake 12 to 15 minutes or until golden brown. Let stand on cooling rack 5 to 10 minutes. Move to cutting board. Using pizza cutter, cut into 16 squares. Cut each square in half diagonally. Serve with 1 cup pizza sauce.

QUICK PIZZA ROLLS

Quick Pizza Rolls image

This is a great way to make pizzas for a slumber party or movie night. We love that you can individually thaw and bake them one at a time. -Debbie Gray, Gilbert, Iowa

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 pound ground beef
1/2 cup chopped green pepper
1/4 cup chopped onion
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/4 cup water
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon Italian seasoning
1/2 teaspoon salt
6 French rolls
3/4 cup shredded cheddar cheese
3/4 cup shredded part-skim mozzarella cheese

Steps:

In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomato paste, water, garlic, sugar, Italian seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through., Cut 1/4 in. off the top of each roll; set aside. Carefully hollow out bottom of roll, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill each roll with 1/2 cup meat mixture. Sprinkle with cheeses. Replace bread tops., Place desired amount of sandwiches on a baking sheet. Bake at 350° for 10-15 minutes or until heated through. Individually wrap remaining sandwiches tightly in foil; freeze for up to 3 months., To use frozen sandwiches: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Place foil-wrapped sandwiches on baking sheet. Bake at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 415 calories, Fat 16g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 903mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 4g fiber), Protein 27g protein.

PIZZA CHICKEN MELTS

Pizza Chicken Melts image

A refreshing change to grilled chicken, very tasty and ideal for something good but fast after a day at work.

Provided by MarieRynr

Categories Chicken

Time 16m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

2 boneless skinless chicken breasts
1 tablespoon olive oil
2 ounces cheddar cheese
4 cherry tomatoes
2 teaspoons pesto sauce

Steps:

Preheat the grill by turning it to high.
Sandwich the chicken breasts between two plastic food bags and beat them firmly with a rolling pin or base of a saucepan to flaten them by a third.
heat the oil in a non stick frying pan, add the chicken and cook for 2 minutes on each side until golden.
Grate the cheese and quarter the tomatoes and mix the two together.
Take the chicken out of the pan and wipe out the oil so that it doesn't spit under the grill later.
Return the chicken to the pan, spread each with a tsp of pesto, then pile the cheese and tomatoes on top.
Put under the hot grill for a minute or so until the cheese has melted and is bubbly.

Nutrition Facts : Calories 309.8, Fat 17.7, SaturatedFat 7.3, Cholesterol 98.2, Sodium 254.6, Carbohydrate 1.7, Fiber 0.4, Sugar 1, Protein 34.6

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