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Cheeseburger Pizza

Give them two of their favorites, pizza and cheeseburgers, all in one dish.

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 (9) 1 Reviews
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  • Prep Time 20 min
  • Total Time 55 min
  • Servings 8

Ingredients

1
lb lean (at least 80%) ground beef
1/2
cup process cheese sauce
2
cups Original Bisquick™ mix
1/4
cup process cheese sauce
1/4
cup hot water
1/4
cup shredded Colby-Monterey Jack cheese blend (1 oz)
1
plum (Roma) tomato, chopped (1/3 cup)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 375°F. Grease large cookie sheet with shortening or cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in 1/2 cup cheese sauce until cheese is melted; set aside.
  • 2 In medium bowl, stir Bisquick mix, 1/4 cup cheese sauce and the hot water until soft dough forms; beat vigorously 20 strokes. On surface dusted with Bisquick mix, gently roll dough in Bisquick mix to coat. Shape into ball; knead about 5 times or until smooth. Roll dough into 14-inch circle; place on cookie sheet.
  • 3 Spoon beef mixture over dough to within 2 inches of edge. Fold dough edge over beef mixture. Bake 25 to 28 minutes or until crust is golden brown. Sprinkle with cheese and tomato. Let stand 5 minutes before cutting.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
7g,
7%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
55mg
55%;
Sodium
820mg
820%;
Total Carbohydrate
22g
22%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
16g
16%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
15%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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