Lunch for 1pm is on its way; Have a few snacks till then to tie you over for lunch.

Berry-Patch Brownie Pizza

Ingredients

• 1 package fudge brownie mix (13x9-inch pan size)

• 1/3 cup chopped unblanched almonds

• 1 teaspoon almond extract

• TOPPING:

• 1 package (8 ounces) cream cheese, softened

• 1 tablespoon sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon grated lemon zest

• 2 cups whipped topping

• Assorted fresh berries

• Optional: Fresh mint leaves and coarse sugar

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Directions

• Preheat oven to 375°. Prepare brownie batter according to package directions for fudgelike brownies, adding almonds and almond extract. Spread into a greased 14-in. pizza pan.

• Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool completely on a wire rack.

• Beat first 4 topping ingredients until smooth; fold in whipped topping. Spread over crust to within 1/2 in. of edges; refrigerate, loosely covered, 2 hours.

• To serve, cut into 12 slices; top with berries of choice. If desired, top with mint and sprinkle with coarse sugar.

Nutrition Facts

1 slice: 404 calories, 26g fat (8g saturated fat), 51mg cholesterol, 240mg sodium, 39g carbohydrate (26g sugars, 2g fiber), 5g protein.

Bacon Breakfast Pizza

Ingredients

• 1 tube (13.8 ounces) refrigerated pizza crust

• 2 tablespoons olive oil, divided

• 6 large eggs

• 2 tablespoons water

• 1 package (3 ounces) bacon bits

• 1 cup shredded Monterey Jack cheese

• 1 cup shredded cheddar cheese

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Directions

• Preheat oven to 400°. Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. pan. Prick thoroughly with a fork; brush with 1 tablespoon oil. Bake until lightly browned, 7-8 minutes.

• Meanwhile, whisk together eggs and water. In a nonstick skillet, heat remaining oil over medium heat. Add eggs; cook and stir just until thickened and no liquid egg remains. Spoon over crust. Sprinkle with bacon bits and cheeses.

• Bake until cheese is melted, 5-7 minutes.

Bacon Breakfast Pizza Tips

Is breakfast pizza a Midwestern thing?

Casey’s General Store, a convenience store chain in Iowa, is famous for their breakfast pizza, which they introduced in 2001. The popularity of breakfast pizzas has spread across the country and can be enjoyed at any time of day!Should bacon be cooked before putting it on pizza?

Yes, bacon should be cooked before putting it on pizza for two reasons: pizza has a short bake time so the bacon wouldn’t cook through and the uncooked bacon would make the pizza greasy.Which is the best cheese for pizza?

The best cheese for pizza is one that has great meltability and elasticity. That puts mozzarella at the top of the list for most people. But other options include provolone, cheddar, Colby, Edam and Gruyere. Want more breakfast pizza options? Check out arugula and mushroom breakfast pizza, Hawaiian breakfast pizza and spring brunch pizza.

Nutrition Facts

1 piece: 352 calories, 20g fat (8g saturated fat), 169mg cholesterol, 842mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 20g protein.

Fast Philly Cheesesteak Pizza

• 6 slices

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Hawaiian Breakfast Pizza

Ingredients

• 1 tube (13.8 ounces) refrigerated pizza crust

• 2 cups frozen pepper and onion stir-fry blend

• 2 tablespoons Dijon-mayonnaise blend

• 1/2 pound thinly sliced deli roast beef, cut into wide strips

• 1-1/2 cups shredded cheddar cheese

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Directions

• Preheat oven to 425°. Grease a 12-in. pizza pan. Unroll and press dough to fit prepared pan. Pinch edge to form a rim. Bake 8-10 minutes or until edge is lightly browned.

• Meanwhile, place a large nonstick skillet coated with cooking spray over medium-high heat. Add stir-fry blend; cook and stir 3-5 minutes or until heated through.

• Spread mayonnaise blend over crust; top with roast beef and vegetables. Sprinkle with cheese. Bake 10-15 minutes or until cheese is melted.

Nutrition Facts

1 slice: 330 calories, 13g fat (7g saturated fat), 51mg cholesterol, 983mg sodium, 34g carbohydrate (6g sugars, 1g fiber), 20g protein.

Makeover Fruit Pizza

Ingredients

• 1 cup all-purpose flour

• 1/4 cup confectioners' sugar

• 1/2 cup cold butter, cubed

• GLAZE:

• 5 teaspoons cornstarch

• 1-1/4 cups unsweetened pineapple juice

• 1 teaspoon lemon juice

• TOPPINGS:

• 1 package (8 ounces) reduced-fat cream cheese

• 1/3 cup sugar

• 1 teaspoon vanilla extract

• 2 cups halved fresh strawberries

• 1 cup fresh blueberries

• 1 can (11 ounces) mandarin oranges, drained

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Directions

• Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan. Bake until very lightly browned, 10-12 minutes. Cool completely on a wire rack.

• In a small saucepan, mix glaze ingredients until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Cool slightly.

• In a bowl, beat cream cheese, sugar and vanilla until smooth. Spread over crust. Top with berries and mandarin oranges. Drizzle with glaze. Refrigerate until cold.

Nutrition Facts

1 slice: 170 calories, 9g fat (6g saturated fat), 25mg cholesterol, 120mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.

Spinach and Artichoke Pizza

Ingredients

• 1-1/2 to 1-3/4 cups white whole wheat flour

• 1-1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/4 teaspoon each dried basil, oregano and parsley flakes

• 3/4 cup beer or nonalcoholic beer

• TOPPINGS:

• 1-1/2 teaspoons olive oil

• 1 garlic clove, minced

• 2 cups shredded Italian cheese blend

• 2 cups fresh baby spinach

• 1 can (14 ounces) water-packed quartered artichoke hearts, drained and coarsely chopped

• 2 medium tomatoes, seeded and coarsely chopped

• 2 tablespoons thinly sliced fresh basil

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Directions

• Preheat oven to 425°. In a large bowl, whisk 1-1/2 cups flour, baking powder, salt and dried herbs until blended. Add beer, stirring just until moistened.

• Turn dough onto a well-floured surface; knead gently 6-8 times, adding more flour if needed. Press dough to fit a greased 12-in. pizza pan. Pinch edge to form a rim. Bake until edge is lightly browned, about 8 minutes.

• Mix oil and garlic; spread over crust. Sprinkle with 1/2 cup cheese; layer with spinach, artichoke hearts and tomatoes. Sprinkle with remaining cheese. Bake until crust is golden and cheese is melted, 8-10 minutes. Sprinkle with fresh basil.

Nutrition Facts

1 slice: 290 calories, 10g fat (6g saturated fat), 27mg cholesterol, 654mg sodium, 32g carbohydrate (1g sugars, 5g fiber), 14g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 vegetable

Shrimp & Crab Pizza

Ingredients

• 1/2 pound uncooked shrimp (61-70 per pound), peeled and deveined

• 1 cup water

• 2 tablespoons lemon juice

• 1 tablespoon butter

• 1-3/4 cups sliced fresh mushrooms

• 1 small onion, chopped

• 1 small sweet red pepper, cut into strips

• 1 garlic clove, minced

• 1/4 teaspoon salt

• 1-1/4 cups coarsely chopped imitation crabmeat (about 1/2 pound)

• 1 prebaked 12-inch pizza crust

• 1/3 cup Alfredo sauce

• 2 cups shredded part-skim mozzarella cheese

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Directions

• Preheat oven to 450°. In a small bowl, combine shrimp, water and lemon juice. Let stand 10 minutes.

• Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, onion and pepper; cook and stir 4-5 minutes or until tender. Add garlic and salt; cook 1 minute longer.

• Drain shrimp, discarding liquid. Add shrimp and crab to pan; cook and stir 1-2 minutes longer or until shrimp turn pink.

• Place crust on an ungreased 12-in. pizza pan or baking sheet; spread with Alfredo sauce. Spoon shrimp mixture over sauce; sprinkle with cheese. Bake 8-10 minutes or until crust is golden and cheese is melted.

Nutrition Facts

1 slice: 403 calories, 15g fat (7g saturated fat), 84mg cholesterol, 1014mg sodium, 40g carbohydrate (4g sugars, 2g fiber), 27g protein.

Cheese Crust Pizza

Ingredients

• 2 to 2-1/2 cups all-purpose flour

• 1 package (1/4 ounce) quick-rise yeast

• 1 teaspoon salt

• 1 cup water

• 2 tablespoons canola oil

• 8 pieces string cheese

• 1/2 pound bulk Italian sausage

• 1 medium green pepper, diced

• 1 cup tomato sauce

• 1 teaspoon dried oregano

• 1/4 teaspoon pepper

• 1/8 teaspoon garlic powder

• 1 jar (4-1/2 ounces) sliced mushrooms, drained

• 1-1/2 cups shredded part-skim mozzarella cheese

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Directions

• In a large bowl, combine 2 cups flour, yeast and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Let rest for 5 minutes.

• On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a greased 12-in. pizza pan, letting dough drape 2 in. over the edge.

• Place string cheese around edge of pan; fold dough over cheese and pinch to seal. Prick dough thoroughly with a fork. Bake at 425° for 10 minutes.

• Meanwhile, in a large skillet, cook sausage and green pepper over medium heat until meat is no longer pink; drain. In a small bowl, combine the tomato sauce, oregano, pepper and garlic powder; spread over crust. Sprinkle with meat mixture, mushrooms and mozzarella.

• Bake for 15-20 minutes or until cheese is melted and crust is golden brown.

Nutrition Facts

1 slice: 343 calories, 17g fat (8g saturated fat), 44mg cholesterol, 976mg sodium, 28g carbohydrate (2g sugars, 2g fiber), 20g protein

Deep-Dish Sausage Pizza

Ingredients

• 1 package (1/4 ounce) active dry yeast

• 2/3 cup warm water (110° to 115°)

• 1-3/4 to 2 cups all-purpose flour

• 1/4 cup vegetable oil

• 1 teaspoon each dried oregano, basil and marjoram

• 1/2 teaspoon garlic salt

• 1/2 teaspoon onion salt

• TOPPINGS:

• 4 cups shredded part-skim mozzarella cheese, divided

• 2 medium green peppers, chopped

• 1 large onion, chopped

• 1/2 teaspoon each dried oregano, basil and marjoram

• 1 tablespoon olive oil

• 1 cup grated Parmesan cheese

• 1 pound bulk pork sausage, cooked and drained

• 1 can (28 ounces) diced tomatoes, well drained

• 2 ounces sliced pepperoni

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Directions

• In a large bowl, dissolve yeast in warm water. Add 1 cup flour, oil and crust seasonings; beat until smooth. Add enough remaining flour to form a soft dough.

• Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

• Punch dough down; roll out into a 15-in. circle. Transfer to a well-greased 12-in. heavy ovenproof skillet or round baking pan, letting crust drape over edges. Sprinkle with 1 cup mozzarella.

• In a skillet, saute the green peppers, onion and topping seasonings in oil until tender; drain. Layer half the mixture over crust. Layer with half the Parmesan, sausage and tomatoes. Sprinkle with 2 cups mozzarella. Repeat layers. Fold crust over to form an edge.

• Bake at 400° for 20 minutes. Sprinkle with pepperoni and remaining mozzarella. Bake until crust is browned, 10-15 minutes longer. Let stand for 10 minutes before slicing.

Nutrition Facts

1 slice: 548 calories, 34g fat (14g saturated fat), 68mg cholesterol, 1135mg sodium, 32g carbohydrate (8g sugars, 4g fiber), 27g protein.

Breadstick Pizza

Ingredients

• 2 tubes (11 ounces each) refrigerated breadsticks

• 1/2 pound sliced fresh mushrooms

• 2 medium green peppers, chopped

• 1 medium onion, chopped

• 1-1/2 teaspoons Italian seasoning, divided

• 4 teaspoons olive oil, divided

• 1-1/2 cups shredded cheddar cheese, divided

• 5 ounces Canadian bacon, chopped

• 1-1/2 cups shredded part-skim mozzarella cheese

• Marinara sauce

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Directions

• Unroll breadsticks into a greased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan; pinch seams to seal. Bake at 350° until set, 6-8 minutes.

• Meanwhile, in a large skillet, saute the mushrooms, peppers, onion and 1 teaspoon Italian seasoning in 2 teaspoons oil until crisp-tender; drain.

• Brush crust with remaining oil. Sprinkle with 3/4 cup cheddar cheese; top with vegetable mixture and Canadian bacon. Combine mozzarella cheese and remaining cheddar cheese; sprinkle over top. Sprinkle with remaining Italian seasoning.

Bake until cheese is melted and crust is golden brown, 20-25 minutes. Serve with marinara sauce.

• Freeze option: Bake crust as directed, add toppings and cool. Securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.

Nutrition Facts

1 piece (calculated without marinara sauce): 267 calories, 11g fat (6g saturated fat), 27mg cholesterol, 638mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 13g protein.

Pizza Monkey Bread

Ingredients

• 1/3 cup olive oil

• 1 teaspoon Italian seasoning

• 1 garlic clove, minced

• 1/4 teaspoon crushed red pepper flakes

• 2 cans (16.3 ounces each) large refrigerated flaky biscuits (8 count)

• 2 cups shredded part-skim mozzarella cheese

• 1/4 cup grated Parmesan cheese

• 20 slices pepperoni, halved

• 1/2 cup marinara sauce

• Additional marinara sauce, warmed

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Directions

• Preheat oven to 350°. In a large microwave-safe bowl, combine first four ingredients; microwave, covered, on high for 30 seconds. Cool slightly.

• Cut each biscuit into four pieces; add to oil mixture and toss to coat. Add cheeses and pepperoni; toss to combine. In a heavy 10-in. fluted tube pan coated with cooking spray, layer half of the biscuit mixture; drizzle with 1/4 cup marinara sauce. Repeat layers.

• Bake about 40 minutes or until golden brown. Cool in pan 10 minutes.

• Run a knife around sides and center tube of pan. Invert onto a serving plate. Serve with additional sauce.

Test Kitchen TipsCraving garlic breadsticks? Double or triple the amount.

For a delicious twist, try replacing the marinara with pesto. Bonus—it's colorful!

Nutrition Facts

1 serving: 288 calories, 17g fat (5g saturated fat), 12mg cholesterol, 723mg sodium, 26g carbohydrate (6g sugars, 1g fiber), 8g protein.

Herbed Cheese Sticks

Ingredients

• 1 package (6-1/2 ounces) pizza crust mix

• 1-1/2 teaspoons garlic powder

• 1 tablespoon olive oil

• 1 cup shredded part-skim mozzarella cheese

• 1/4 cup shredded Parmesan cheese

• 1 teaspoon Italian seasoning

• Pizza sauce

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Directions

• Preheat oven to 450°. Mix pizza dough according to package directions, adding garlic powder to dry mix. Cover; let rest 5 minutes.

• Knead dough 4-5 times or until easy to handle. On a greased baking sheet, press dough into an 8-in. square. Brush top with oil; sprinkle with cheeses and Italian seasoning.

• Bake 6-8 minutes or until cheese is lightly browned. Cut in half; cut each half crosswise into eight strips. Serve with pizza sauce.

Nutrition Facts

1 cheese stick (calculated without pizza sauce): 72 calories, 3g fat (1g saturated fat), 5mg cholesterol, 117mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 3g protein

Chicken Caesar Wraps

Ingredients

• 3/4 cup reduced-fat creamy Caesar salad dressing

• 1/4 cup grated Parmesan cheese

• 1/2 teaspoon garlic powder

• 1/4 teaspoon pepper

• 3 cups cubed cooked chicken breast

• 2 cups torn romaine

• 3/4 cup Caesar salad croutons, coarsely chopped

• 6 whole wheat tortillas (8 inches), room temperature

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Directions

• In a large bowl, combine the dressing, cheese, garlic powder and pepper. Add the chicken, romaine and croutons. Spoon 2/3 cup chicken mixture down the center of each tortilla; roll up.

Nutrition Facts

1 wrap: 337 calories, 12g fat (2g saturated fat), 57mg cholesterol, 730mg sodium, 29g carbohydrate (2g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat.

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Merry Berry Salad

Ingredients

• 1 package (10 ounces) mixed salad greens

• 1 medium red apple, diced

• 1 medium green apple, diced

• 1 cup shredded Parmesan cheese

• 1/2 cup dried cranberries

• 1/2 cup slivered almonds, toasted

• DRESSING:

• 1 cup fresh cranberries

• 1/2 cup sugar

• 1/2 cup cider vinegar

• 1/4 cup thawed apple juice concentrate

• 1 teaspoon salt

• 1 teaspoon ground mustard

• 1 teaspoon grated onion

• 1 cup canola oil

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Directions

• Combine the first six ingredients. To make dressing, pulse next seven ingredients in a blender, covered, until well mixed. While processing, gradually add oil in a steady stream. Drizzle desired amount of dressing over salad; toss to coat. Refrigerate any leftover dressing.

Editor's Note

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts

1 serving: 367 calories, 28g fat (3g saturated fat), 6mg cholesterol, 398mg sodium, 28g carbohydrate (22g sugars, 3g fiber), 5g protein.

Best Ever Stuffed Mushrooms

Ingredients

• 1 pound bulk pork sausage

• 1/4 cup finely chopped onion

• 1 garlic clove, minced

• 1 package (8 ounces) reduced-fat cream cheese

• 1/4 cup shredded Parmesan cheese

• 1/3 cup seasoned bread crumbs

• 3 teaspoons dried basil

• 1-1/2 teaspoons dried parsley flakes

• 30 large fresh mushrooms (about 1-1/2 pounds), stems removed

• 3 tablespoons butter, melted

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Directions

• Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley.

• Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

Watch the Video

Test Kitchen TipsWhen you want a change, consider fixing the filling on its own—instead of having stuffed mushrooms. It's a good spread on baguette slices and crackers.

Learn how to clean and prep mushrooms for stuffing here.

Nutrition Facts

1 appetizer: 79 calories, 6g fat (3g saturated fat), 17mg cholesterol, 167mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 3g protein.

Rainbow Gelatin Cubes

Ingredients

• 4 packages (3 ounces each) assorted flavored gelatin

• 6 envelopes unflavored gelatin, divided

• 5-3/4 cups boiling water, divided

• 1 can (14 ounces) sweetened condensed milk

• 1/4 cup cold water

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Directions

• In a small bowl, combine 1 package flavored gelatin and 1 envelope unflavored gelatin. Stir in 1 cup boiling water until dissolved. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until set but not firm, about 20 minutes.

• In small bowl, combine the condensed milk and 1 cup boiling water. In another bowl, sprinkle 2 envelopes unflavored gelatin over cold water; let stand for 1 minute. Stir in 3/4 cup boiling water. Add to milk mixture. Spoon 1 cup of the creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until set but not firm, about 25 minutes.

• Repeat from beginning of recipe twice alternating flavored gelatin with creamy gelatin layers. Chill each layer until set but not firm before spooning next layer on top. Make final flavored gelatin; spoon over top. Refrigerate for at least 1 hour after completing last layer before cutting into 1-in. squares.

Nutrition Facts

1 piece: 25 calories, 0 fat (0 saturated fat), 1mg cholesterol, 13mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 1g protein.