1 13.8 oz can Pillsbury refrigerated pizza dough
8 oz pepperoni
5 fresh mushrooms
3/4 cup pizza sauce
8 oz shredded cheese
2 Tbsp. melted butter
Spread the pizza dough out in the pan. Sprinkle generously with Parmesan cheese.
Put pepperoni on one half, leaving about a 1/2″ space along the edge.
Wash and slice mushrooms and put over pepperoni.
Sprinkle on some Italian seasoning and spoon pizza sauce over
Add the cheese.
Flip other half of dough over toppings and pinch edges together to seal.
Bake at 400 for 20 - 25 minutes, depending on how browned you like it. Brush melted butter on top right after it comes out of the oven
Sprinkle with some more Parmesan cheese.
1 lb. boneless chicken breast halves, cubed
1 can Campbell's Southwest Style Pepper Jack soup
1/4 cup water
8 flour tortillas (8″), warmed
Preheat oven to 325. Cook chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and water and heat through.
Spoon about 1/3 cup chicken mixture on half of each tortilla to within 1/2″ of the edge. Moisten edge with water.
Fold over and seal. Place on 2 baking sheets . Bake 5 min. or until hot..Cut into wedges and serve with salsa. And/or sour cream. I ate mine with sour cream.