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Pinto Pizza Wraps
¼ lb lean ground beef
⅛ cup chopped pepperoni
¼ green pepper, chopped
¼ onion, chopped
3 ½ oz jar pizza sauce
⅔ cup pinto beans, cooked and drained
¼ tsp crushed red pepper (optional)
¼ package frozen yeast roll dough
⅓ cup shredded skim mozzarella cheese
¼ egg, beaten
grated Parmesan cheese
1
Brown beef, pepperoni, green pepper and onion together; drain. Add pizza sauce and cooked pinto beans. Simmer until thick. Set aside to cool. On a greased cookie sheet let rolls thaw and rise. Flatten one roll at a time into a 5" circle. Spoon about 2 tablespoons filling and about 1 tablespoon mozzarella cheese in the center. Pull edges of dough together to seal. Grease pizza pan or cookie sheets, place rolls seam side down on sheets and brush with beaten egg and sprinkle with Parmesan cheese. Bake at 400 degrees for 20 to 25 minutes
Nutrition Facts
6 servings
Serving size
This recipe brought to you by the Idaho Bean Commission.
Ingredients
¼ lb lean ground beef
⅛ cup chopped pepperoni
¼ green pepper, chopped
¼ onion, chopped
3 ½ oz jar pizza sauce
⅔ cup pinto beans, cooked and drained
¼ tsp crushed red pepper (optional)
¼ package frozen yeast roll dough
⅓ cup shredded skim mozzarella cheese
¼ egg, beaten
grated Parmesan cheese