4-Ingredient Pizza Bake

It's time to start celebrating pizza! Pizza Week is here and today I've picked "4 ingredient pizza bake" as my first recipe to post. You know... the first time I ever cooked with bisquick I made a pizza with it. Yep, not biscuits or pancakes but pizza. That was many moons ago but I still find myself making it when younglings show up at my door and I need something quick to fill their bellies. I really love recipes you can just through together by using what ever you've got for toppings. It reminds me of a casserole. I always called it a "cheater cheese pizza." lol  Pam

By Betty Crocker Recipes

Ingredients:

2 pouches (7.5 oz each) Bisquick® Complete buttermilk biscuit mix
1 cup water
1 jar (14 oz) pizza sauce
1 package (8 oz) sliced pepperoni
2 cups shredded mozzarella cheese (8 oz)

Directions:
1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and water until soft dough forms. Drop half of dough by spoonfuls evenly in bottom of baking dish (dough will not completely cover bottom of dish).
2. Drizzle about 1 cup pizza sauce over dough. Arrange 1/2 of the pepperoni slices evenly over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
3. Bake 20 to 25 minutes or until golden brown. Cut into squares to serve.

Supreme Green Bean Casserole Recipe

I always make the traditional green bean casserole for Thanksgiving but this year I think I'm going to try this recipe for Supreme Green Bean Casserole. I already cook with a lot of wine and parmesan cheese so this recipe should fit right in for me.

Supreme Green Bean Casserole Recipe
Originally uploaded by Betty Crocker Recipes

INGREDIENTS:

• 1 can (18 oz) Progresso® Vegetable Classics creamy mushroom soup
• 1/4 cup dry white wine
• 1 cup grated Parmesan cheese
• Dash ground black pepper
• 2 bags (12 oz each) Green Giant® Valley Fresh Steamers™ frozen cut green beans, thawed
• 1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
• 1 jar (2 oz) diced pimientos, drained
• 1 cup Progresso® Italian style panko crispy bread crumbs
• 1 tablespoon butter or margarine, melted

DIRECTIONS:

1. Heat oven to 350°F. In ungreased 2-quart casserole, mix soup, wine, cheese, pepper, green beans, mushrooms and pimientos.

2. In small bowl, stir bread crumbs and melted butter until well mixed. Sprinkle over casserole.

3. Bake about 40 minutes or until hot and bubbly and bread crumbs are golden brown. Let stand 10 minutes before serving.
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