Have you seen the new magazine Mixing Bowl? It’s on newsstands now and is one of those Special Interest Publications published by Better Homes & Gardens. I picked it up a few weeks ago and finally had a chance to sit down and read through it this weekend. It is completely filled with recipes from contributors. Kind of like Taste of Home is, although different enough to be its own animal. They also have a companion website that you might be interested in checking out.
As I passed the magazine over to my sister, after she saw the stack of clippings that I ripped out, she asked if there was anything left. Not much, but she managed to find a bunch too. The first recipe I tried was for Pizza Bubble Bread while we were down the shore this weekend. The kids are big fans of pizza, so I thought this might be a slightly less messy alternative, particularly for Madeline, and it hit the table Saturday night.
Crazy simple to make, as soon as you take it out of the oven, it smells just like pizza. ‘Tis a good sign indeed. I loved it, which reminds me … I think there are a few pieces left in the fridge. Must dig them out tomorrow. I think the only thing I would do differently is perhaps just add a smidge more mozzarella cheese. Just a bit. Otherwise, I like it just the way it is. It would also be good with a little marinara sauce on the side for dipping. Just sayin’.
A perfect little snack for kids, or a nice accompaniment on spaghetti night. Whenever you make it, this tasty tidbit is a nice introduction to a new magazine. Enjoy!
Pizza Bubble Bread
Recipe courtesy of Mixing Bowl magazine
1 tube refrigerated biscuits (10-count)
1/2 cup pizza sauce or spaghetti sauce
1 cup shredded mozzarella cheese
Grease a 12-inch pizza pan. Sprinkle with cornmeal (optional). Separate the biscuits, then snip or cut each biscuit into 4 pieces. Place the pieces in a bowl with the sauce and toss to coat. Arrange dough pieces in an 8-inch circle in the pizza pan. Sprinkle with the cheese. Bake in a 400 degree oven for about 15 minutes or until golden.