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Billiard Room Pizza Wheel
Serves 8 to 10
Prep time: 10 minutes
Baking time: 35 minutes
| INGREDIENTS: | |
| 1 | package (16-ounce) fresh sage sausage, Jimmy Dean® |
| 1 | (15 1/2-ounce) black beans, rinsed and drained, Goya® |
| 8 | ounces roasted garlic tomato sauce, Hunt’s® |
| 2 | tablespoons Mexican rice seasoning, Lawry’s® |
| 1/2 | cup diced green bell pepper |
| 1/2 | cup diced red bell pepper |
| All-purpose flour, for dusting | |
| 1 | can (13.8-ounce) refrigerated pizza dough, Pillsbury® |
| 1 | cup shredded cheddar/Jack cheese blend, Sargento® |
| 1 | can (2.25-ounce) sliced ripe olives, drained, Early California® |
Preheat
oven to 375 degrees F.- In a large skillet, brown sausage over medium heat, breaking meat apart with a spoon.
- Drain sausage and discard fat.
- Add beans, tomato sauce, and Mexican rice seasoning.
- Cook over medium heat for 5 minutes, stirring occasionally.
- Add peppers; simmer for 8 minutes more.
- Set aside.
- On a flour-dusted surface, roll dough to fit into a 15-inch round pizza pan.
- Spoon sausage filling around edge of dough.
- Top with cheese and olives.
- Using a pie cutter, begin from the center of the dough making 8 cuts; each will end at the start of the filling.
- This will create 8 triangles.
- Gently lift each triangle over the filling and tuck the tip under the edge of the dough.
- Bake for 20 to 25 minutes or until crust is golden brown.
