Woman's World

Chili-stuffed bread!


Comfort food at its best! Anchospice­d chili wrapped in bread looks impressive, and it’s a cinch to make with convenient pizza dough

12 oz. ground beef 1 clove garlic, minced 2 tsp. ground ancho chile pepper 1 tsp. dried oregano

1⁄2 tsp. salt 1 (14.5 oz.) can diced tomatoes, drained

3⁄4 cup frozen corn, thawed 1 Tbs. green Tabasco sauce 1 (13.8 oz.) tube refrigerat­ed pizza crust 1 egg, beaten

1⁄2 cup crumbled feta cheese

Heat oven to 400°F. Line 9 1⁄2" x5" loaf pan with enough foil to overhang sides by 2"; coat with cooking spray. Coat large nonstick skillet with cooking spray; heat over medium heat. Add first 5 ingredient­s; cook 7– 8 min., stirring often. Add tomatoes and corn; cook 10 min., stirring. Stir in Tabasco; transfer to bowl. Cool slightly.

Unroll dough into 13 1⁄2" x 7 1⁄2" rectangle. Cut 4 1⁄2"- wide piece from short end and reserve, leaving 9"x7 1⁄2" piece. Fit large piece into pan, stretching 2" up sides. Add filling. Roll reserved dough into 11"-long rectangle; cut crosswise into 14 strips. Place strips over filling, overlappin­g in crisscross pattern; press onto edge of dough. Brush with egg. Bake 25 min., topping with feta during last 5 min.

Servings: 8. Kitchen time: 45 min. Total time: 2 hrs., 10 min.

Calories: 267 Protein: 15g Fat: 11g (4g. sat.) Chol.: 61mg Carbs.: 28g Sodium: 709mg Fiber: 2g Sugar: 5g

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