Recipe submitted by: Amy Pickett
What's in it
■1 pkg (31.85 oz each) Chef Boyardee® Pizza Maker? Cheese (double pizza size)
■1-1/3 cups very warm water
■1 tablespoon Pure Wesson® Vegetable Oil
■PAM® Original No-Stick Cooking Spray
■2 cans (15 oz each) Chef Boyardee® Overstuffed Beef Ravioli
■3/4 cup shredded part-skim mozzarella cheese
■5 plum tomatoes, seeded, diced
■1/4 cup fresh basil, finely chopped
■2 tablespoons olive oil
■1/2 teaspoon salt
■1/4 teaspoon cracked black pepper
How to cook it
- Preheat oven to 425°F. Stir together crust mix from both pouches and water as directed on package. Drizzle oil over dough; cover and let stand 5 minutes.
- Spray 12 medium muffin cups with cooking spray. Divide dough into 12 pieces. Place 1 piece in each muffin cup; press dough up side to make a cup. Place 1 ravioli in each indentation of dough. Top each ravioli with 1 tablespoon pizza sauce from kit. Sprinkle each cup with Parmesan cheese from kit.
- Bake 17 minutes; top with 1 tablespoon mozzarella cheese. Bake 3 mintues more or until cheese melts.
- Meanwhile, combine tomatoes, basil, olive oil, salt and pepper; set aside. Remove pizza cups from pan and top with tomato basil mixture.
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