Dash of Class: April recipe roundup has a pizza flair

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Food column by Nora Sweat

By Nora Sweat

Here we are at the end of the month and I have some interesting recipes for you.

If you love pizza and pasta, you will love the Breadstick Pizza, Pizza Bake and Pizza Burger recipes.

The fourth recipe is one I served at Easter dinner and it was a big hit. If you love chocolate, you will triple love this one.

Remember, if you have a recipe you would like to share, send it to me. Or if you have lost a recipe, let me know and I will search for you.

Also, remember to nominate someone as “One of Hardin County’s Finest Cooks.” I already have nominees for May and June, so send me someone you know is an outstanding cook and they can be July’s honoree.

Nora Sweat, author of “Mama and Me,” is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached at norasweat@ thenewsenterprise.com or by mail at
408 W. Dixie Ave., Elizabethtown, KY 42701.


2 tubes (11 ounces each) refrigerated breadsticks
1/2 pound sliced fresh mushrooms
2 medium green peppers, chopped
1 medium onion, chopped
1-1/2 teaspoons Italian seasoning, divided
4 teaspoons olive oil, divided
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
5 ounces Canadian bacon, chopped
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
Marinara sauce

Unroll breadsticks into a greased 15-in. x 10-in. x 1-in. baking pan. Press breadsticks onto the bottom and up the sides of pan; pinch seams to seal. Bake at 350 degrees for 6-8 minutes or until set.
Meanwhile, in a large skillet, saute the mushrooms, peppers, onion and 1 teaspoon Italian seasoning in 2 teaspoons oil until crisp-tender; drain.
Brush crust with remaining oil. Sprinkle with 3/4 cup cheddar cheese; top with vegetable mixture and Canadian bacon. Combine mozzarella cheese and remaining cheddar cheese; sprinkle over top. Sprinkle with remaining Italian seasoning.
Bake the pizza for 20-25 minutes or until cheese is melted and crust is golden brown. Serve with marinara sauce. Yield: 12 servings
Nora’s Note: You may substitute thinly sliced ham for Canadian bacon and achieve a similar taste.

Source: Taste of Home “Simple and Delicious,” April-May, 2012, pg. 29


1 package (16 ounces) spiral pasta
2 pounds ground beef
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
2 cans (15 ounces each) pizza sauce
2 eggs, lightly beaten
2 cups 2% milk
1/2 cup shredded Parmesan cheese
4 cups (16 ounces) shredded part-skim mozzarella cheese
1 package (3-1/2 ounces) sliced pepperoni

Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Sprinkle with seasonings. Stir in pizza sauce; remove from heat.

In a large bowl, mix eggs, milk and Parmesan cheese. Drain pasta; add to egg mixture and toss to combine. Transfer to a greased 3-qt.baking dish. Top with beef mixture, mozzarella cheese and pepperoni.

Cover the dish and bake for 20 minutes and then uncover and bake for 20-25 minutes longer until golden brown and heated through.

Nora’s Note: One reviewer of this recipe said they mixed everything together and baked it, they liked it that way instead of all beef and cheese on top.

Source: Taste of Home, August/September, 2007, pg. 29


1 pound lean ground beef
Onion powder
Garlic powder
Dash of salt
1 pound mozzarella cheese, shredded
1 jar or can of pizza sauce
1 loaf of French or Italian bread, sliced ½” to 1” thick

In skillet on medium heat, sauté ground beef, stirring often to break up into crumbles. Add seasonings to taste. Continue to cook beef until no pink is shown and nicely browned. Drain well and cool for ½ hour.

When cool, add mozzarella cheese and pizza sauce. Mix well. Spread ground beef/cheese/ sauce mixture on slices of bread. Place on greased cookie sheet and bake at 350 degrees until cheese melts.


1 chocolate fudge cake mix
2-3 oz. packages instant chocolate pudding
1 ½ c. water
½ c. oil
4 eggs
2 c. semi-sweet chocolate chips
1 can dark fudge chocolate frosting
Mix first five ingredients until moistened and then on medium speed of mixer for two minutes.
Stir in chocolate chips.

Bake in Bundt pan sprayed with cooking spray at 325 degrees for one hour to one hour and ten minutes.

Remove from oven and cool for 15 minutes.

Remove from pan and place on serving plate.

Heat frosting in microwave oven for 30 seconds. Stir and pour over cake in order to cascade down the sides.