PIZZA PULL APARTS

• 12 oz. lean ground beef
• 1 small onion minced
• 1 clove garlic, minced
• 1 small carrot, shredded
• 3/4 tsp. each dried basil and oregano
• dash hot pepper sauce
• 1 can 7 1/2 oz. tomato sauce
• 1-1/2 cups shredded mozzarella cheese
• 1-1/2 lb pizza dough
• 1 tbsp. freshly grated parmesan cheese

In skillet over medium-high heat, cook beef, breaking up with spoon, until no longer pink; drain off any fat. Reduce beat to medium. Add onion, garlic, carrot, basil, oregano and hot pepper sauce; cook, stirring often, for 5 minutes. Add tomato sauce; cook for 5 minutes or until liquid is absorbed. Remove from heat; let cool. Stir in mozzarella.

On lightly floured surface, roll out dough into 14 x 10 inch rectangle with long edges at top and bottom; leaving 1 inch border along bottom edge, spread dough with beef mixture. Moisten uncovered border with water. Starting at bottom edge, roll up tightly, jelly roll-style. Pinch seam to seal. Cut into 1 inch thick slices. Place, cut side up, on greased 12 inch pizza pan. Cover and let rise for 25 minutes in warm draft-free place. Sprinkle with parmesan cheese. Bake in bottom third of 425o oven for 20 - 25 minutes or until crust is golden and bottoms sound hollow when tapped.

Makes 12 pieces.

255 cal. 13 g. pro. 9g total fat (4g sat. fat) 30 g carb. 1g fiber, 29 mg chol. 471 mg sodium 11% calcium, 15% iron, 17% vit.A, 3% vit C, 10% folate