COLD ROAST BEEF SANDWICH PIZZA
Dinner ready in 25 minutes! Roast beef, tomatoes and lettuce mixed with Italian salad dressing makes this delicious sandwich pizza.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- In small bowl, combine cream cheese, mayonnaise and horseradish sauce; mix well. Spread evenly over pizza crust.
- In medium bowl, combine roast beef, tomatoes, lettuce and dressing; toss gently to coat. Top pizza crust with roast beef mixture. To serve, cut into wedges.
Nutrition Facts : Calories 430, Carbohydrate 47 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 2 g, Protein 13 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 5 g, TransFat 0 g
ROAST BEEF & TOMATO SANDWICH PIZZA
The great thing about this pizza is it has all the makings of my favorite roast beef sandwich. If time allows, I like to marinate the veggies in balsamic vinaigrette just before topping the pizza. -Seth Murdoch, Red Rock, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the spinach, tomatoes, red onion and pepper. Add vinaigrette; toss to coat., In a small bowl, mix the cream cheese, mayonnaise, chives and horseradish sauce until blended; spread over pizza crust. Top with beef. Using a slotted spoon, place spinach mixture over beef. Sprinkle with green onion.
Nutrition Facts :
MINI ROAST BEEF PIZZA
With a handful of toppings on prebaked crusts, these are ready to eat in less than half an hour.
Provided by Pillsbury Kitchens
Categories Entree
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. In 8-inch skillet, heat oil over medium-high heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring frequently, until crisp-tender. Remove from heat. Stir in roast beef.
- Place pizza crusts on ungreased cookie sheet. Divide roast beef mixture evenly onto crusts. Sprinkle with cheese.
- Bake 8 to 10 minutes or until cheese is melted and crust is hot.
Nutrition Facts : Calories 650, Carbohydrate 69 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 11 g, ServingSize 1/2 of Recipe, Sodium 1170 mg, Sugar 4 g, TransFat 1/2 g
INDIVIDUAL ROAST BEEF PIZZA
This pizza is designed for the "adult" pallet and a great way to turn leftovers into a wonderful meal for 2. Serve with a side salad and pepperonci for a delightful and quick meal in less than 30 minutes.
Provided by PaulaG
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Lightly brush the pita rounds with 1 teaspoon of the olive oil and sprinkle with Italian seasoning blend.
- Preheat remaining oil in a non-stick skillet over medium-high heat; add onion and cook until onion begins to brown lightly.
- Add the green bell pepper and cook until crisp tender.
- Add the roasted red pepper and leftover roast beef, cook stirring frequently until warm.
- Divide the meat and vegetable mixture evenly between the pita rounds, top with shredded cheeses.
- Bake in oven for 8 to 10 minutes or until cheese melted and pita rounds are hot.
- Sprinkle with crushed red pepper and serve immediately.
Nutrition Facts : Calories 422.6, Fat 20.5, SaturatedFat 7.8, Cholesterol 52.3, Sodium 588.3, Carbohydrate 36.9, Fiber 2.4, Sugar 3.5, Protein 22.1
ROAST BEEF PIZZA
A crust made from convenient frozen bread dough is the key to this easy second-day main dish shared by Janet Fitzpatrick of Essex Junction, Vermont. Leftover roast beef and fresh vegetables get a boost from a mild marinade.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 slices.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag or shallow glass dish, combine oil, vinegar, garlic, salt and pepper. Add beef, onion, green pepper and mushrooms; toss to coat. Refrigerate for at least 2 hours. , Meanwhile, let dough rise at room temperature for 1 hour. Punch dough down and roll into a 14-in. circle. Transfer to a greased 14-in. circle. Transfer to a greased 14-in. pizza pan. Drain and discard marinade; arrange beef and vegetables over crust. Bake at 375° for 30-40 minutes.
Nutrition Facts : Calories 295 calories, Fat 10g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 521mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges
ITALIAN ROAST BEEF PIZZA
From Diners, Drive-ins and Dives cookbook. Courtesy of Rosemary George, owner of the Original Vito & Nick's Pizzeria,Chicago, Ill.
Provided by mightyro_cooking4u
Categories Cheese
Time 23m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 475 degrees, with a pizza stone, if you have one,on the bottom rack. You wnat the stone to be very hot, so leave it in there about 45 minutes or the middle of the pizza will be mushy, says Rose. It you don't have a stone, Rose recommends using two layers of heavy-duty aluminum foil. )"You don't even need a freaking pan!").
- Stretch a premade pizza dough to make a 12-inch round. Spread a thin layer of pizza sauce on top. Scatter just a handful of mozzarella over the sauce and top that with the roast beef. Top with the remaining mozzarella and bake on a baking sheet or directly on the baking stone until the crust is crisp and the cheese bubbly, about 15 to 18 minutes.
Nutrition Facts : Calories 1147.3, Fat 71.7, SaturatedFat 37.5, Cholesterol 279.6, Sodium 2844.9, Carbohydrate 33.7, Fiber 1, Sugar 24.8, Protein 91.1
PHILADELPHIA ROAST BEEF PIZZA
You may never go back to mushrooms and pepperoni again after you've tried this pizza made with a prepared pizza crust, cream cheese and rare roast beef.
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Spread 1/2 cup dressing onto pizza crust.
- Fold meat slices loosely; place on pizza. Top with cheese and onions. Drizzle with remaining dressing.
- Bake 10 to 15 min. or until pizza is heated through, and cream cheese is softened and lightly browned.
Nutrition Facts : Calories 320, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 640 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 5 g, Protein 9 g
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