• Preheat the oven to 425F.
• Roll the dough out into a rectangle on a lightly floured large cutting board.
• Combine the garlic powder, parsley, Parmesan cheese, and red pepper flakes in a small bowl. Sprinkle about half of the seasoning blend onto the dough.
• Sprinkle the mozzarella cheese on one half of the dough and top it with the pepperoni. If you are using mini pepperoni, you can leave it whole. If you’re using full-size pepperoni, you’ll want to cut them into quarters.
• Fold the side of the dough without the pepperoni on it over to the other side, covering the filing.
• Use a sharp knife or a pizza cutter to cut the dough into thin strips. You’ll get about 12 strips out of one pound of dough. Twist the strips a few times and press down on the ends to keep them closed.
• Brush the tops of the twists with olive oil and sprinkle with seasoning blend.
• Place the twists on a parchment-lined baking sheet, seasoned side down.
• Brush the other side of the twists with olive oil and sprinkle with seasoning blend again.
• Bake for 8 to10 minutes or until twists are golden brown.
• Serve with marinara or ranch dressing.

• Add all ingredients into your bread machine in the order recommended by the manufacturer. Make sure that the water is warm enough to proof the yeast (about 105-110 degrees).
• Turn your bread machine to the dough setting and let ‘er go! After a couple minutes check on your dough. Make sure that the ingredients are thoroughly combined and that the dough is not too wet or too dry. Depending on where you live and the flour you use there can be some variances in the dough. If it’s too dry, add 1 tsp of water at a time. If the dough is too sticky, add 1 tsp of flour at a time.
• The dough will raise nicely during the dough cycle. Isn’t it pretty? It never ceases to amaze me what a little yeast can do ?
• After the bread machine is done (mine takes about 90 minutes on the dough cycle) – dump the dough out onto a lightly floured surface and work it until you achieve your desired shape.
• Depending on the size of pizza pan or pizza stone you are using, you may not need all of the dough.
• I like to lightly grease my pizza pan and dust with cornmeal. Make up your pizza and bake at 400-425 degrees for 18-25 minutes. You are looking for bubbly cheese and lightly browned crust. If you like a crunchier crust, brush some olive oil on the crust before baking.

• Preheat oven to 425 degrees.
• Remove the casings from two sausage links, crumble and cook. Roll out your pizza dough. You can make it any shape you want – whatever works for you! I made mine into a circle. Kind of. Spread some olive oil onto your pizza dough. Add the pizza sauce and sprinkle with parmesan cheese.
• Layer on some mozzarella cheese. Now it’s time for the “meat lovers” part of the recipe.  I started with salami but you can start with whatever meat you like. After the salami, top with pepperoni (this pepperoni is my FAVORITE), a little more cheese, and then finally the sausage.
• Now we get to the crust. The stuffed crust. Grab a piece of pepperoni or salami and add a little shredded mozzarella cheese to the top. Roll it up and then place it at the edge of the pizza crust. Pull the crust up and over the meat and cheese roll and press the crust together.
• Keep working your way around the pizza, rolling and crimping until you reach the end.
• Bake the pizza according to to your pizza dough instructions. I make my own dough and bake it at 425 degrees for about 15 minutes. The pizza is done when the crust is golden and the cheese is bubbly and melted. Yum!

• Bake cookies according to package directions. Let cool.
• Beat cream cheese, limeade, 3/4 cups of powdered sugar and lime zest until smooth. Add additional powdered sugar as needed to achieve spreading consistency.
• Cut fruit and squeeze fresh lime juice over the fruit and mix lightly with hands.
• Spread each cookie with one tablespoon of the cream cheese mixture.
• Arrange fruit on top of each cookie by hand.
• Zest one lime over the top of the cookies.
• Serve immediately or keep refrigerated for 1-2 hours.

• Preheat oven to 350 degrees.

Sugar Cookie Crust

• Roll out the sugar cookie dough on a lightly floured piece of parchment paper. Flour the dough as needed to keep it from sticking to the rolling pin.
• Pull out a 12 inch pizza pan.
• Fold the parchment paper up and over the edge of the crust and gently press down to create a nice clean edge.
• The dough should be roughly 10-11 inches in diameter so there is plenty of room for the cookie to expand while baking.
• Bake for 8-12 minutes keeping a close eye on it after 8 minutes. If the dough starts to poof up too much just shake the pizza pan or poke a hole in it with a fork and let it continue baking until just barely golden on the edges.
• Remove from oven and let cool.

Peanut Butter Frosting

• Cream butter and peanut butter together.
• Add in powdered sugar 1/3 cup at a time followed by 1 tablespoon of milk. Repeat until frosting has reached desired consistency. You can add more or less milk depending on how thick you want it.
• Spread the frosting on the cooled crust.
• Heat jelly in microwave on medium heat for 30 seconds or until nice and loose.
• Transfer to a squeeze bottle and squeeze out jelly circles onto pizza.
• Run a knife through the jelly and frosting starting from the outside of the pizza and going to the center.
• Slice and serve!

• Start charcoal fire or preheat gas grill to medium-high heat.
• Combine 2 cups flour, yeast, sugar and salt in a large bowl.
• Add very warm water and oil; mix until well blended. Approximately 1 minute.
• Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.
• Knead on a lightly floured surface, adding additional flour if necessary, until smooth and elastic. Approximately 5 minutes. (I use the dough hook on my mixer and it works beautifully. Just continue adding flour as necessary.)
• Divide dough into 6-8 portions.
• Pat or roll dough on a well-floured surface until they reach the size and thickness you desire. You want these pizzas to look rustic. I.e. not perfect.
• Brush both sides of pizza crusts with olive oil.
• Lift each crust carefully with hands and place on grill.
• Cook for 3 to 4 minutes until bottom is lightly browned and top looks done.
• Remove crust from grill and place on a cutting board or baking sheet grilled side up.
• Spread barbecue sauce over crust. Top with onions, chicken, and bacon.
• Evenly sprinkle cheddar cheese over toppings.
• Repeat with remaining pizzas.
• Carefully slide each pizza onto the grill.
• Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted.
• Remove from oven and sprinkle with cilantro or green onions.
• Drizzle ranch over the top of the pizzas if desired and serve immediately.

For the Oven

• Preheat oven to 425 degrees.
• Prepare pizza as directed and bake for 15-20 minutes or until golden brown.

• Preheat oven to 375°F.
• Remove crescent rolls from can and lay out in a long rectangle. Pinch the seams together well. (See here for more details.)
• Sprinkle cheddar and mozzarella cheeses on top of crescent rolls.
• Sprinkle ground beef and bacon.
• Drizzle with pizza sauce.
• Roll up like a cinnamon roll and cut into 8 rolls.
• Place in a lightly greased pie pan or 9-in square baking dish and bake for 18-20 minutes or until golden brown.