Sheaffer Pizza Dough Recipe

Directions

Preheat oven to 375 degrees F (190 degrees C).

In a medium mixing bowl, mix the cheese, Worcestershire sauce, eggs, olive oil, sour cream and chopped onion. Mix thoroughly and shape into 8 pieces.

Spread the mixture into 8 muffin cups or 9-inch pie pan. Sprinkle cream cheese evenly over each muffin, alternating with grilled pepper, green pepper, carrots, onion and mushrooms.

Bake for 20 minutes in the preheated oven, or until lightly browned. In a medium dish, beat together cream cheese, mozzarella cheese, green onion, olive oil. Sprinkle slices over both sides of the pizza crust.

In a small bowl, combine the Parmesan cheese, Parmesan cheese mix, green onion, olive oil slivered almonds. Cover and refrigerate dough.

Layer dough over the pizza crust and top with the granola. In a medium measuring cup, stir together the shredded cheese mixture and cream cheese, Parmesan cheese mix and green onion. Place cheese over cream cheese mixture. Spray muffin cups with olive oil spray. Pour butter sauce over cream cheese mixture.

Bake in preheated oven for 15 to 20 minutes, until bubbly in center. Meanwhile, make cream cheese filling: Beat cream cheese until light and fluffy; gradually blend cream cheese and sour cream in medium bowl; beat in eggs, cream cheese mixture until well mixed. Gradually blend cream cheese and sour cream into cream cheese mixture. Shape into 1-inch balls. Place cap on top of crust to keep cool.

Remove mugs from oven and transfer mugs to serving dishes. Place cream cheese mixture over mugs. Butter muffin cups and paper mache applicator in large mixing bowl. Roll mixture into 1-inch balls. Brush cream cheese mixture over mugs. Spoon cream cheese mixture onto mugs. Place large spoon of filling over mugs and sprinkle with cheese.

Roll out cream cheese mixture. Rosemary and thyme herb mixtures and powder shaker can make it sweeter; a sweet mixture by itself is well worth a try.