• 4 eggs
• 1/4 cup milk
• Dash pepper
• 2 teaspoons margarine or butter
• 1 (10 oz.) can refrigerated pizza crust
• 2 oz. (1/2 cup) shredded mozzarella cheese
• 16 slices (about 3 oz.) pepperoni
• 4 teaspoons grated Parmesan cheese

step 1. Heat oven to 400 F. Spray large cookie sheet with nonstick cooking spray. In medium bowl, combine eggs, milk, and pepper; beat until well blended. Melt margarine in medium nonstick skillet over medium heat. Add egg mixture; cook 3 to 5 minutes or until eggs are set but moist, stirring occasionally.

step 2. Unroll dough; pat to form 14 by 10 inch rectangle. Divide mozzarella cheese evenly onto half of each retangle to within 1/2 inch of edges. Top cheese with pepperoni, Parmesan cheese and eggs. Fold untopped dough over filling, turnover fashion; press edges firmly to seal. Place on sprayed cookie sheet.

step 3. Bake at 400 F. for 11 to 13 minutes or until golden brown.

serving: 4 calzones

• 1 (10.2 oz.) can (5 biscuits) Pillsbury Grands Refirgerated Buttermilk Biscuits
• 2 (6 oz.) cans chunck light tuna in spring water, well drained
• 1/3 cup chopped celery
• 1/3 cup well drained crushed pineapple
• 2 tablespoons finely chopped onion
• 1/4 cup purchased honey mustard salad dressing 5 (3/4 oz.) slices American cheese

step 1. Heat oven to 375 F. Bake biscuits as directed on can. Cool slightly. Split; arrange, cut side up, on same cookie sheet.

step 2. Meanwhile, in medium bowl, combine tuna, celery, pineapple, onion, and salad dressing; mix well.

step 3. Spoon mixture evenly onto split biscuits. Cut cheese slices in half diagonally; place 1 piece on each topped biscuit half.

step 4. Bake at 375 F. for 5 to 7 minutes or until filling is hot and cheese is melted.

serving: 10 sandwiches; 5 servings

• 1 (1lb. 1/4 oz.) can refirgerated Home Style Loaf (bread)
• 2 oz. (1/2 cup) shredded pasteurized process cheese food
• 1 egg
• 1 tablespoon water
• 1 teaspoon coarse salt

step 1. Heat oven to 350 F. Spray large cookie sheet with nonstick cooking spray.

step 2. Unroll bread dough; cut crosswise into 8 strips. Spoon 1 tablespoon cheese lengthwise down center of each strip. Bring long edges of dough up over cheese; pinch edges and ends to seal. Gently roll each strip with hands to form 18 inch rope. Twist each rope into pretzel shape; place on sprayed cookie sheet, tucking ends under.

step 3. In small bowl, beat egg and water until well blended. Brush mixture over pretzels, sprinkle with salt.

step 4. Bake at 350 F. for 15 to 18 minutes or until golden brown.

servings: 8 pretzels

Dinner

Easy-As-Pie Chicken Pie

• 1 refirgerated pie crust (from 15 oz. pkg.)
• 1 (10 3/4 oz.) can condensed 98% fat free cream of chicken soup with 30% less sodium.
• 1 cup milk
• 2 cups (9 oz.) frozen cooked diced chicken breast
• 1 cup frozen diced southern-style hash-brown potatoes
• 1 (1 lb.) pkg. frozen mixed vegetables
• 1/8 teaspoon pepper

step 1. Heat oven to 450 F. Spray cookie sheet with nonstick cooking spray. Bring pie crust to room temperature as directed on package.

step 2. Remove pie crust from pouch. Unfold crust; press out fold lines. Place on sprayed cookie sheet. If desired, decoratively flute edge. Bake at 450 F. for 8 minutes or until light golden brown.

step 3. Meanwhile, in 12 inch nonstick skillet, combine soup and milk; mix well. Cook over medium-high heat until bubbly, stirring frequently. Stir in chicken, potatoes, frozen mixed vegetables and pepper. Return to a boil. Reduce heat; cover and simmer 8 to 10 minutes or until thoroughly heated, stirring occasionally.

step 4. Remove skillet from heat. With large pancake turner, place baked pie crust on top of chicken mixture. To serve, cut into wedges.

4 servings

• 1 (16 oz.) pkg. frozen unsweetened sliced peaches
• 1 (16 oz.) pkg. frozen unsweetened raspberries
• 2/3 cup sugar
• 3 tablespoons cornstarch
• 1 (18 oz.)pkg. refrigerated oatmeal chocolate chip cookies
• 2 1/2 to 3 cups vanilla ice cream

step 1. Heat oven to 375 F. Spray 13 by 9 inch pan with nonstick cooking spray. In large bowl, combine frozen fruit, sugar, and cornstarch; mix well. Pour into sprayed pan.

step 2. Remove wrapper from cookie dough. With hands, crumble dough evenly over fruit mixture.

step 3. Bake at 375 F. for 50 to 60 minutes or until topping in center is puffed and deep golden brown, and juices are bubbly in center. Serve with ice cream.

12 servings

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