1 cup raisins
1/2 cup lemon juice
2 tablespoons milk
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 (9 inch) prepared pizza crust, softened
1 (16 ounce) can sliced portobello mushrooms, drained
1 (5 ounce) can cream-style corn
1 pound shredded Cheddar cheese
In a blender combine raisins, lemon juice, milk, egg, and vanilla extract. Blend until smooth. Transfer to a small bowl. Stir in the mushrooms and cream. Cover and refrigerate as desired.
Preheat oven to 350 degrees F (175 degrees C).
Roll out marinated cheese mixture into a 1/2 inch thick. Place 1/2 inch thick slices of Cheddar cheese on each slice of cheese. Place 1/2 inch thick slices on each roll. Arrange the rolls in a single layer on a medium baking sheet.
Heat oven to 375 degrees F (190 degrees C).
Bake in preheated oven for 45 minutes. Remove from oven and add marinated cheese. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 45 to 50 minutes.
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