1 package (10 ounces) refrigerated pizza crust
1/3 cup ketchup
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
1 1/2 teaspoons Barbecue Seasoning Mix
1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped
6 slices bacon, crisply cooked, drained and crumbled
1/2 cup (2 ounces) shredded mozzarella cheese
2 tablespoons snipped fresh parsley
Preheat oven to 375°F. Lightly sprinkle a rectangle stone with flour using. Unroll pizza crust onto baking stone. Roll to edge of baking stone.
In a bowl, combine ketchup, vinegar, brown sugar and seasoning mix; mix well.
Spread sauce over crust to within 1/2 inch of edge. Coarsely chop water chestnuts. Sprinkle water chestnuts and bacon over sauce. Grate cheese evenly over pizza. Bake 20-22 minutes or until cheese is melted and crust is golden brown. Snip parsley & sprinkle over pizza. Cut into 15 squares & serve.
Yield: 15 appetizer squares
Weight Watchers points – 3 per square
Submitted by: Dot
Rated: 5 out of 5 by 3 members Prep Time: 20 Minutes
Cook Time: 15 Minutes Ready In: 2 Hours 35 Minutes
Yields: 12 servings
1 1/2 cups teriyaki sauce
1/2 teaspoon minced garlic
1/2 teaspoon minced fresh ginger root
12 ounces fresh chicken livers, halved
1 (4 ounce) can water
chestnuts, drained and sliced
12 slices bacon, cut in half
1 quart oil for frying
1. In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
2. Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
3. Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
4. Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.
Servings Per Recipe: 12
Amount Per Serving (it looks like it is for 1)
Total Fat: 24.5g
Total Carbs: 7.1g
Dietary Fiber: 0.1g