Pita Pizzas

Personal pita pizzas are fun to make, and even more fun to eat!

1 C Super Quick Chunky Tomato Sauce
1 C grilled boneless, skinless chicken breast, diced (about 2 small breasts)
1 C broccoli, rinsed, chopped, and cooked
2 Tbsp grated parmesan cheese
1 Tbsp fresh basil, rinsed, dried, and chopped (or 1 tsp dried)
4 (6½-inch) whole-wheat pitas

1. Preheat oven or toaster oven to 450 ºF.
2. For each pizza, spread ¼ cup tomato sauce on a pita and top with ¼ cup chicken, ¼ cup broccoli, ½ tablespoon parmesan cheese, and ¼ tablespoon chopped basil.
3. Place pitas on a nonstick baking sheet and bake for about 5–8 minutes until golden brown and chicken is heated through. Serve immediately.

Eggs, Hash Browns, & Sausage Pizza

1 can crescent rolls
1 pound breakfast sausage
1 small bag frozen hash browns, thawed
8 ounce cheddar cheese, grated
6 eggs
1/2 cup milk
1/8 teaspoon pepper
1/2 teaspoon salt

Preheat oven at 350° degrees F.
Spray 10 x 13 inch pan with nonstick spray. Brown, crumble, and drain sausage. Press crescent
rolls dough onto bottom of pan so that it stretches to edges. Cover dough with drained sausage.
Top with frozen hash browns and grated cheese. Scramble 5-6 eggs with milk and pour over
ingredients. Bake for 35-55 minutes. Test by sticking toothpick in center, if it comes out clean the
recipe is done. Cut into squares and serve.

Layered Pizza Dip

8 ounce container fat−free cream cheese
1/2 cup chunky pizza sauce
1/4 cup chopped green pepper
1/3 cup thinly sliced mushrooms
1/4 cup minced onions
1 cup reduced fat shredded cheddar cheese

Heat oven to 350F. Using a 9" pie pan, layer all ingredients
in order listed, starting by spreading cream cheese evenly over
bottom of the pie pan. Bake 15 minutes or until dip is hot and
cheese is melted. Serve warm with crackers or chips.