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Cheese Crust Chili Casserole




Source of Recipe


Pillsbury


List of Ingredients




1 (13.8-oz.) can Pillsbury® Refrigerated Pizza Crust
1 (8-oz.) pkg. string cheese
1 cup chopped onions
1 cup chopped green bell pepper
1 (15-oz.) can southwestern chili beans with cumin and cayenne in chili sauce, undrained
1 (14.5-oz.) can diced tomatoes, undrained
1 (6-oz.) can tomato paste
1/2 cup Green Giant® Niblets® Frozen Corn
4 oz. (1 cup) shredded Cheddar cheese


Recipe




1. Heat oven to 425°F. Grease 13x9-inch pan. Unroll dough; place in greased pan. Starting at center, press out dough with hands over bottom and 1 1/2 inches up sides.

2. Place string cheese, end to end, around edge of dough, cutting to fit if necessary. Reserve any remaining cheese. Fold edge of dough over cheese; pinch to seal under cheese. Bake at 425°F. for 10 minutes.

3. Meanwhile, spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add onions and bell pepper; cook 5 to 7 minutes or until tender, stirring occasionally.

4. Add beans, tomatoes, tomato paste and corn; mix well. Bring to a boil. Reduce heat to medium; cook 6 to 8 minutes or until slightly thickened.

5. Reduce oven temperature to 375°F. Spoon bean mixture evenly into partially baked crust. Chop any reserved string cheese. Sprinkle with string cheese and Cheddar cheese.

6. Bake at 375°F. for 15 to 25 minutes or until crust is deep golden brown and cheese is melted. Let stand 3 to 5 minutes before serving.

YIELD: 6 Servings