Mini Biscuit Pizzas

Oh, Bakers Anonymous family, things are getting crazier than ever here. Remember late last year when I got it into my head that I would start doing dinner bakes? And then I promptly stopped doing them?

Yeah. I don’t really remember it either.

But that’s about to change! Starting this very day, every last week of the month, Bakers Anonymous will feature a different dinner bake. In my old, wizened age, I’ve realized that one cannot always eat brownies, cookies or cake, despite desperate attempts to do so.

I ate pizza instead.

Mini Biscuit Pizzas

Originally based on this recipe from Pillsbury.

1 tube of Pillsbury’s Grands! Flaky Biscuits (do NOT use the Homestyle butter biscuits)
1/2 to 1 C of pasta or pizza sauce (Prego’s chunky garden sauce with mushrooms and peppers)
1 bag of part-skim mozzarella cheese
1 package of sliced pepperoni (or any other toppings you want)

1. Preheat the oven to 375 degrees. Line a cookie sheet with foil.
2. Pop open the can of biscuits. There are eight to a container. I was able to place four to a sheet.
3. Spread out each biscuit using your hands or a rolling pin. Press into a five to six-inch circle, depending on how thin you want your crust and the desired size of your pizzas.
4. Spread tablespoons or more of the sauce on each pizza.
5. Top with as much cheese as you want.
6. Place your toppings on the pizza. I fit five pepperoni slices to each.
7. Bake in the oven for about seven minutes (my oven was very hot, so it baked faster. You might have to bake for longer, up to fifteen minutes).
8. Cool the pizzas slightly before removing from the pan.

Makes up to eight pizzas.


Bakers Anonymous Thanksgiving: Prologue

Welcome to the first-ever Bakers Anonymous Thanksgiving! This Recipe Roundup focuses on my menu for this Thursday (is it really Thursday? Let the panic attacks ensue). I hope it gives you some ideas on what you’d like to make for your own family!

Photo courtesy of Taste of Home.

My main dish for Thanksgiving this year is Cornish Game Hens. Not only are they the most adorable little bits of poultry in the world, they are also an easy and relatively fast alternative to the traditional turkey. And for me, the woman who’s hosting Thanksgiving for the first time (ever), it’s the less stressful way to go. I’m going to prepare them using the Recipe Inspirations seasoning card from McCormick. I’m obsessed with these cards. They make preparing flavorful meals simple, as well as ensuring that I’ll have all the spices I need when cooking in a kitchen not my own!

Photo courtesy of Taste of Home.

In my family, the second most important dish is stuffing. Usually we go with the boxed version (that we ADORE), but this year, I’m jazzing it up Bakers Anonymous-style and adding sausage, apples and onions (probably no celery, according to this recipe).

Accompanying my stuffing and hens will be red potatoes, my favorite potato to use due to its versatility. I’m adding in Green Giant frozen vegetables of the honey-glazed carrot and spring vegetable variety; olives (green and black both), and yummy Pillsbury biscuits. Grammy is bringing in her usual fruit and vegetable trays (automatic party winner) and I’m bringing, besides everything else, the tried and true pigs in a blanket, made with Pillsbury crescents and Hillshire farm lil smokies (SO GOOD).

Of course there will be delicious desserts, so stay tuned later this week for my Thanksgiving dinner!

P.S. I forgot to mention the family holiday favorite, jellied cranberry sauce! Because who doesn’t love cranberry sauce in a can? It makes serving so much easier.

Bakers Anonymous asks: What’s for dinner?

For me, there is nothing more quintessential Italian than lasagna. I can remember my Grandma Ciraolo making it from scratch, her arthritic hands carefully crumbling the ground beef, layering the cooked noodles and spooning out the pasta sauce. It was a treat when we had it because my grandfather preferred spaghetti on Sundays. I think it’s old man thing. 🙂 So when we here at Bakers Anonymous thought it was time to make our foray into the world of savory, we couldn’t pass up the chance to make this baked dinner. The following recipe is a modified version of this one from Southern Living.

Easy Lasagna Dinner

Prep time: 1 hour
Cook time: 45 mins
Serves: 6-8 (for me it made leftovers!)


1/2 lb of lean ground beef
(I used 85 percent lean)
1/2 lb of ground sausage
2 jars of pasta sauce (I ended up using Francesco Rinaldi’s Mushroom and Pepper)
15 oz container of ricotta cheese
1 package of shredded mozzarella
Ground Parmesan cheese
No-cook lasagna noodles (truly the best invention ever)

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