Bottom line, this was a delicious meal. Problems I had with it, was not seeming to be able to get the dough to pinch together, so I ended up with some gaping holes (that's not my version in the photo above), but it didn't affect the dish at all. Secondly, next time I'll add about a 1/2 teaspoon of salt, or some creole seasoning just to give it an extra kick. Both Dan and I found the dish to be a little bland. All in all, this is definitely a repeat in our home! Got this recipe at Kraft Foods.
1 lb. lean ground beef 4 slices
OSCAR MAYER Bacon, chopped
1 small onion, chopped 1/2 lb.
(8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust
HEAT oven to 400°F. Brown ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook until melted, stirring frequently. Cool 10 min.
UNROLL pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one of the long sides. Rearrange if necessary so roll is seam-side down.
BAKE 20 to 25 min. or until golden brown.
Makes 6 servings
1 lb. lean ground beef 4 slices
OSCAR MAYER Bacon, chopped
1 small onion, chopped 1/2 lb.
(8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust
HEAT oven to 400°F. Brown ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook until melted, stirring frequently. Cool 10 min.
UNROLL pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one of the long sides. Rearrange if necessary so roll is seam-side down.
BAKE 20 to 25 min. or until golden brown.
Makes 6 servings
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