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Title: St. Albans Flying Bat Pizzas
Categories: Breads, Vegetables, Beans, Cheese, Dairy
Yield: 14 Servings
16 oz Corn; thawed
16 oz Can kidney beans; rinsed and
- drained
15 oz Can black beans; rinsed and
- drained
1 md Sweet red pepper; fine
- chopped
1 tb Chilli spice
1 tb Cider vinegar
2 ts Olive oil
1 ts Ground cumin
2 Prebaked 12" pizza crusts
2 c Shredded cheddar cheese
2 Spinach tortillas (10")
4 1/4 oz Can chopped ripe olives
Sour cream
Set oven @ 450ºF/232ºC.
In a large bowl, combine the first eight ingredients.
Transfer half of the mixture to a food processor.
Process until blended; spread over crusts. Top with
remaining bean mixture; sprinkle with cheese.
For bats, cut three 7" strips from edges of each
tortilla. Using kitchen shears, cut scallops along the
straight edge of each strip. From each center portion,
cut three bat faces. Assemble three bats on each pizza.
Arrange olive pieces on bats to make eyes and mouths.
Sprinkle remaining olives over pizzas.
Bake 10-15 minutes or until cheese is melted. Serve with
sour cream.
By Angela Hanks - St. Albans, West Virginia
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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