Pizzettes with Gorgonzola, Tomato and Basil

12 Servings
Cheese Italian
Bake Hors dOeuvres Appetizers Cheese Italian

8 ounces pizza dough
3 ounces gonzola crumbled
3 ounces rry tomatoes quartered
2 tablespoon extra-virgin ve oil
1/4 cup il leaf fresh and torn into bite-sized pieces
t
per

Preheat oven to 475 degrees. Roll out pizza dough into a 1/4 inch thick round. Cut circles using a 2 1/4 or 2 1/2 inch round cookie cutter, about 30. Arrange circles on 2 large baking sheets. Sprinkle with gorgonzola. Top with cherry tomatoes, pressing them gently into the dough. Bake until golden brown, about 10 minutes. Drizzle the pizzettes with the oil and sprinkle with the basil, salt and pepper. Serve immediately.


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To Die For Blueberry Muffins

10 Servings
Blueberry
American
Breakfast whole wheat blueberry muffin Low Sugar Blueberry American

1 1/2 cups All purpose ur
3/4 cup ar substitute
1/2 teaspoon t
2 teaspoons ing powder
1/3 cup etable oil
1
1/3 cup termilk
1 cup eberries fresh
1/2 cup ar substitute
1/3 cup All purpose ur
1/4 cup ter cubed
1 1/2 teaspoons namon

Preheat oven to 400 degrees combine flour sugar, salt and baking powder at beginning of list. Place vegetable oil into a 1 cup measuring cup, add the egg and enough milk to fill the cup. Mix this with flour mixture. fold in blueberries. Fill muffin cups and sprinkle topping. to make topping. Mix together 1.2 cup sugar, 1/3 cup flour and 1/4 cup butter, 1 1/2 tsp cinnamon. Mix with fork and sprinkle over the muffins. Bake for 20-25 minutes


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