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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - September 2, 2008

Pizza Turnovers

Serves: 4

Download this recipe.

1 (10-ounce) package refrigerated pizza crust dough
1/4 cup pizza sauce
1/4 cup finely shredded carrots
24 slices pepperoni (1 to 1 1/4 inches in diameter)
1 tablespoon grated Parmesan cheese
2 slices mozzarella cheese (1 1/2 ounces), cut in half

1. Heat oven to 400. Roll pizza crust dough on lightly floured surface into 12-inch square. Cut dough into four 6-inch squares.

2. Spread about 1 tablespoon pizza sauce on each square to within 1/2 inch of edges. Top with carrot, pepperoni and cheeses. Fold each square in half over filling; press edges to seal. Place on ungreased cookie sheet.

3. Bake 12 to 15 minutes or until light golden brown. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours to grab 'n go.

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