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PIZZA VIA VENETO

  • 36servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, D, E
MineralsSelenium, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pk Hot roll mix (16 oz)

  2. 2 Eggs

  3. 1/2 c Evaporated milk

  4. 1/3 c Peanut butter

  5. 1/4 c Chopped pimiento

  6. 1 t Celery seed

  7. 4 c Shredded Cheddar cheese

  8. 3 c Chopped salted peanuts

  9. 1/4 t Hot pepper

Instructions Jump to Ingredients ↑

  1. Prepare hot roll mix and let rise as package directs. Divide dough into two equal parts. Pat each part, using oiled hands, in well-oiled 15×10x1′

  2. jelly-roll pan. Beat eggs, milk and peanut butter until smooth. Add pimiento and celery seed. Stir in cheese; spread evenly over dough, almost to edge. Sprinkle with peanuts and pepper. Cover; let rise 30 minutes.

  3. Preheat oven to 425′F. Bake 12-15 minutes or until brown and bubbly. Cut into 4×2′ rectangles. Serve hot.

  4. Favorite recipe from OKLAHOMA PEANUT COMMISSION. —–

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