From the amazing recipestress (it’s a word; I claim it) who brought you flan that looks like an odd, crappy buttermilk biscuit and doughnuts fabricated completely of cream cheese and eggs, I bring you,
Pizza in a cone… one… one…. one….
Get yours today!
Billy was struggling in school. Hungry and dejected during geography tests, Mom swung by with some healthy goodness.
“Here Billy! Try this! It’s the new Pizza cone!” *glisten glisten*
Billy said, “Gee willickers, mom! This is tasty and nutritious! I think I can do this now!”
Camera cuts to teacher handing back Billy’s paper with an A, halo glowing around thick, black fonty goodness.
“Golly, Billy! It sure looks like you know your Constantinople from your Cairo!”
“It’s all because of Pizza in a Cone!” *thrusts out hand with delicious new product*
So, remember, kids!
If you want to do well in school, grow chest hair, and have kids like you, you have to have
Pizza in a Cone… one… one…one…
To keep you on keel, have this conical meal!
2008 Cleo’s Weird Unlimited
It helps to post the recipe, doesn’t it? (Quiet over there)
1/2 zucchini, shredded (about 8″ long)
1 cup shredded cheese (makes about 5 cones)
Preheat oven to 450 degrees F .
Mix ingredients. Make 4 8″ circles on a greased cookie sheet (if there is extra dough left over, set this aside). Bake circles for 12 minutes. Let cool for 20 minutes, until patties are solid enough to lift carefully with a spatula. Flip and bake until they start to brown, or 5 minutes more.
Wrap around a conical shape (I used a stapled paper plate wrapped with parchment). Let cool on a cooling rack over night.
shredded mozzarella cheese
2 Tbsp pizza sauce
chopped pepperoni, green pepper, onion
1 cup ricotta cheese
2 Tbsp Pizza sauce
4 black olives
Preheat oven to 350 degrees.
In a glass baking dish, press out any remaining zucchini dough.
Top with sauce, vegetable toppings and cheese. Bake for 15-20 minutes, or until cheese is brown and bubbly. Let cool slightly.
In a bowl, combine Ricotta cheese with 2 Tbsp pizza sauce. Let rest.
To assemble cones:
In bottom of cone, drop a black olive.
Top with cooled pizza casserole to about half way. Scoop 1/4 of the ricotta/sauce mix on top, smooth-side up. Top with black olive.
Optional: Offer basil pesto, pine nuts and additional sauce for ‘toppings’
Nutritional information per cone:
Carbohydrates: 5 g
Fiber: .25 g
Net Carbohydrates: 4.75 g
Protein: 18 g
Fat: 21 g