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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 - December 18, 2009

5-Way Cincinnati Pizza

Serves: 6

  Download this recipe.

1 (10-ounce) package refrigerated pizza crust
1/2 pound lean ground beef
1/2 cup barbecue sauce
1 to 2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon apple pie spice
1 (15-ounce) can (or 15.5-oz can) red kidney beans, drained, rinsed
1/2 cup chopped onions
8 ounces (2 cups) shredded Cheddar cheese

Heat oven to 425°F. Spray 12-inch pizza pan or 13 x 9-inch pan with nonstick cooking spray. Unroll dough; place in sprayed pan. Starting at center, press out dough to edge of pan. Bake at 425°F. for 7 to 10 minutes or until light golden brown.

Meanwhile, cook ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Add barbecue sauce, chili powder, salt, cumin and apple pie spice; mix well. Cook 1 minute, stirring constantly.

Remove crust from oven. Spread ground beef mixture over partially baked crust. Top with beans, onion and cheese.

Return to oven; bake an additional 11 to 14 minutes or until crust is deep golden brown.

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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