Pepperoni Twists

• 1 can of pizza dough
• mozzarella/cheddar cheese, shredded
• pepperoni slices
• parmesan cheese
• your favorite spaghetti sauce. Mine is Paul Newman's "Sockarooni"

1. Preheat oven to 350 F or whatever it says on dough pkg.
2. Spread dough out onto cutting board. Sprinkle cheese onto half of it and hand place pepperonies onto same half. Fold dough over making sure the edges are mushed together and secure.
3. Using pizza slicer, slice into 1 inch strips. Pick up each strip, twist, and place on cookie sheet. Dust with parmesan cheese. Bake until golden brown.

Use spaghetti sauce as dip. This recipe is SOOOO yummy and something everyone would love.

**A tip - After slicing twists into 1 inch strips - cut the strips in half to make the snack go farther!

Antipasto Vegetable Pizza

• 1 pizza crust (boboli anyone?)
• 1 tbsp olive oil
• 1 cup grated provolone cheese
• 1 jar (6-7.5 oz) marinated artichoke hearts, undrained
• 1 tsp Italian seasoning mix (Good Seasons)
• 1 garlic clove, pressed or finely minced
• 1 small yellow squash or zucchini
• 1/2 cup pitted ripe olives, sliced
• 2 plum tomatoes, seeded and diced
• 2 tbsp chopped fresh parsley
• Toasted pine nuts

1. Preheat oven according to directions on pizza crust pkg. Drizzle olive oil over the crust and bake.

2. Drain artichoke marinated into a bowl. Add seasoning mix and pressed garlic; whisk. Coarsely chop artichokes. Score yellow squash. Cut squash in half lengthwise; cut into thin slices. Slice olives using an egg slicer. Slice tomatoes in half lengthwise; remove seeds and dice. Add artichokes, squash, olives and tomatoes into bowl with marinade.

3. Spoon vegetables over pizza, draining off as much marinade as possible. Sprinkle w/ parsely and pine nuts.

ENJOY!

Touchdown Taco Dip

• 1 can (16 oz) refried beans
• 1 pkg. (8 oz) cream cheese, softened
• 1 cup sour cream
• 2 tbsp taco seasoning mix
• 2 garlic cloves, finely minced
• 1/2 cup shredded cheddar cheese
• 1/2 cup pitted ripe olives, sliced w/ egg slicer
• 1 medium tomato, seeded and diced
• 1/4 cup thinly sliced green onions w/ tops
• 2 tbsp fresh cilantro or parsley, thinly sliced
• Tortilla chips

1. Preheat oven to 350 F. Spread refried beans over bottom of baking dish. In a bowl, combine cream cheese, sour cream, and taco seasoning. Then add garlic.

2. Spread cream cheese mixture evenly over beans. Grate cheese over top. Bake for 15-18 minutes or until hot.

3. Sprinkle the rest of the ingredients over dip. Garnish w/ additional sour cream, if desired.

16 servings.