PEPPERONI PINWHEELS

1 package (8 ounces) cream cheese, softened
1 package (3-1/2 ounces) sliced pepperoni, finely chopped
1 cup (4 ounces) shredded provolone cheese
2 tablespoons onion soup mix
2 tablespoons sour cream
1 teaspoon grated Romano cheese
2 tubes (13.8 ounces each) refrigerated pizza crust

1 In a small bowl, combine the first six ingredients. Unroll each tube of pizza dough into a long
rectangle; spread each rectangle evenly with 1 cup pepperoni mixture.

2 Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut each roll into 16 slices;
place cut side down on ungreased baking sheets.

3 Bake at 400° for 10-14 minutes or until golden brown. Serve warm. Refrigerate any leftovers.
YIELD: 32 appetizers.

TACO DIP

 I’ve made this tried-and-true recipe more times than I can count! It looks very colorful on the table and never fails to get gobbled up by guests of all ages.


 1 package (8 ounces) cream cheese, softened 1 cup (8 ounces) sour cream 1 carton (8 ounces) French onion dip 1 envelope taco seasoning 4 cups shredded lettuce 2 cups (8 ounces) shredded cheddar cheese 1-1/2 cups chopped tomatoes Tortilla chips

 1 In a large bowl, beat the cream cheese, sour cream, onion dip and taco seasoning until blended. Spread onto a 12-in. round serving platter. Top with lettuce, cheese and tomatoes. Serve with tortilla chips.
YIELD: 10-12 servings.

 SEEDING A TOMATO








To seed a tomato, cut in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.