Created by Edwina Gadsby of Great Falls, MT, a runner-up of the 2004 Bush's Best Beans Gameday Recipe Contest
1 can (15 ounces) BUSH'S BEST Black Beans, rinsed and drained
1 cup Mexican blend cheese
½ cup green enchilada sauce
½ cup roasted red peppers from a jar, drained and chopped
½ cup frozen corn, thawed
2 cans (13.8 ounces) refrigerated pizza dough
Olive oil
¼ cup Parmesan cheese, grated
Preheat oven to 400 degrees. Line large baking sheet with foil. Lightly grease foil; set aside.
In a large bowl combine beans, cheese, enchilada sauce, peppers, and corn; set aside.
Unroll each pizza crust and cut each crust in half crosswise and lengthwise to make eight pieces. Divide bean mixture evenly onto half of each portion. Fold dough over to enclose filling; press edges to seal Place on baking sheet. Cut slits in tops, brush lightly with oil and sprinkle with Parmesan cheese. Bake in oven for 18 to 20 minutes or until browned. Serve with salsa, sour cream or guacamole.
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