HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs; add sugar, cornmeal, vanilla, butter and vinegar. Mix well. Let sit for 10 minutes, then stir gently. Bake at 350° for 35 minutes.
Put potatoes in 1 1/2-quart ovenproof casserole with 1 tablespoon oil. Mix other ingredients and pour over potatoes. Bake 30 minutes at 375°. Remove from oven. Sprinkle top with corn flakes or potato chips. Dot with butter. Bake an additional 15 minutes.
Drain pineapple. Save juice and add to Jell-O, orange juice, hot water and cranberry sauce. Chill until Jell-O is slightly thick. Add then pineapple, celery and pecans. Refrigerate for several more hours.
Mix flour, sugar and baking powder. Cut in margarine with blender. Set aside 1 cup of the crumb mixture. Beat eggs slightly. Add milk and vanilla. Add this mixture to larger crumb mixture and mix. Pour into greased 9 x 13-inch pan. Spoon pie filling on top. Sprinkle with cup of reserved crumbs. Bake for 40 minutes in a 350° oven.
Boil eggs until done. Separate egg yolk from egg white. Mix mayo, salt, pepper, sweet pickles, sugar and tuna together with egg yolk, then place ball of mixture into egg whites.
Toss all ingredients and bake at 250° for 45 minutes. Stir mix every 15 minutes.
Beat Cool Whip and condensed milk, add lemon juice, beat until thick. Add kumquats. Pour into pie shell and refrigerate.
Place bread in greased 9 x 13-inch baking dish. Sprinkle with cheese; set aside. Brown sausage and drain. Sprinkle over cheese and bread. Beat eggs, milk, mustard and soup; pour over mixture. Cover and refrigerate. Bake at 350° for 50 to 60 minutes.
Cut sherbet in several pieces. Put in punch bowl; add juice and ale. Stir often. (Yes, it's green.)
Cut potatoes lengthwise into 1-inch wedges. Pour coating mix into a plastic bag; add salt. Dip potatoes in melted butter and place in bag and shake. Place potatoes on a well-greased baking sheet and bake at 325° for 55 minutes.
Break up candy bars in a bowl. Microwave until melted. Add 1/2 of the Cool Whip and stir. Spread into cookie crust. Cover the pie with the rest of the Cool Whip and refrigerate.
Cook the cabbage for 5 minutes. Add the sour cream and the dry mustard. Mix and let set for awhile before serving.
Mix ground beef, salt, pepper, paprika, Worcestershire sauce, corn flakes and eggs. Roll into balls. Bake 15 minutes in 350° oven. Mix chili sauce, grape jelly and lemon juice. Add meatballs and simmer for 45 minutes.
Remove stems and wash mushrooms thoroughly. Melt margarine in heavy skillet with lid. Place mushrooms in skillet, then add all ingredients. Stir and cook on low with lid for approximately 30 minutes. Serve with grilled steaks. Ingredients should be adjusted to satisfy individual taste.
Cream sugar and shortening. Add rind and eggs, then milk and flour alternately. Then add cornflakes, raisins and nuts (grated coconut, optional). Drop by teaspoon about 2 inches apart on well-greased cookie sheet. Bake at 350° for 15 minutes.
Heat oven to 375°. Make pie shell. Heat chocolate pieces, milk and butter in 1-quart saucepan over low heat, stirring constantly, until smooth. Set aside.
Steam broccoli and cauliflower 3 or 4 minutes. Break into bite-size pieces. Drain well. Add cherry tomatoes, soup and cubed cheese. Mix gently. Bake in 1 1/2-quart round casserole dish. Top with stuffing mix and grated cheese. Bake at 350° until bubbly. Serves 4 to 6.
Heat oven to 400°. Stir baking mix, milk and cheese until mixture forms soft balls. Drop by spoonful onto greased cookie sheet. Bake at 400° for 10 minutes. Combine butter and garlic powder. Brush over warm biscuits.
Heat oven to 350°. Mix ham, cheese, broccoli and soup in a 1 1/2-quart casserole. Stir remaining ingredients until dough forms. Drop by spoonfuls over broccoli mixture. Bake, uncovered, 40 to 45 minutes or until top is golden brown. Makes 4 large servings.
Mix sugar, flour and chocolate. Stir in milk, butter and egg yolks. Stir over medium heat until thickened. Pour into baked pie shell. Make meringue of 4 egg whites and sugar. Brown in oven.
Combine cucumbers and onion in a shallow serving dish. Combine remaining ingredients and pour over cucumbers. Cover and refrigerate for 1 hour. Serves 4.
Wash white baking potatoes (about 4); slice thin and put in glass baking dish. Slice onion thin and put on top of potatoes. Sprinkle with garlic powder, onion powder, salt and pepper. Dot with 1/2 stick of margarine. Cook in microwave (covered with Saran Wrap) for about 7 minutes. Take out. Uncover carefully and stir. Re-cover and cook about 7 to 8 minutes more. Let sit covered for 2 to 3 minutes. Serve hot.
Preheat oven to 350°. Spray 8 x 4 x 2-inch loaf pan with cooking spray. In large mixing bowl, combine flour, baking powder, baking soda and salt. In medium size bowl, combine beaten egg, sugar, applesauce, carrots and vegetable oil. Add all at once to dry ingredients; stir just until moistened (batter will be thick). Fold in apricots. Pour batter into pan and bake 45 to 50 minutes or until inserted toothpick comes out clean. Wrap loaf and store overnight before slicing.
Cook ground turkey, onion and pepper in a frying pan sprayed with nonfat cooking spray. When brown, drain meat and rinse with hot water. Also rinse the pan with hot water. Return meat to pan. Pour on the Manwich sauce. Warm until ready to serve.
Place chicken breasts in 10 x 6 x 1 1/2-inch baking dish. Combine mushrooms, tomatoes, green peppers, onion, wine, garlic, oregano, salt and pepper. Pour over chicken. Cook covered at Medium-high for 20 minutes, turning dish after 10 minutes. Remove chicken to serving plate. Cover to keep warm. Combine cornstarch and water. Add to liquid in baking dish. Cook uncovered at High for 2 to 3 minutes, stirring. Mix sauce and chicken and serve. Makes 4 servings. Contains approximately 139 calories per serving.
Cook pasta in 4 cups boiling water with oil. In a 10 x 13-inch pan, combine soup, cream cheese, tuna, onions and frozen vegetables.	Add pasta and blend well. Bake 40 to 45 minutes at 350°. Garnish with parsley and paprika. Serves 6.
Fully cook meat (leftover meat from roast is best). In saucepan, stir in all sauce ingredients until hot. Add meat and serve on buns with mayonnaise (potato rolls are best).
Boil rice with a pinch of turmeric until well cooked, making sure that no hard kernel is left in rice. Drain in colander. Prepare a syrup using the water, sugar and saffron.
Heat tomatoes to boil, add soda and milk. Season with butter, salt and pepper.
Cut stems from mushrooms. Finely chop enough stems to measure 1/3 cup. Cook and stir chopped mushroom stems, onion and green pepper in 3 tablespoons margarine until tender, about 5 minutes. Remove from heat. Stir in bread crumbs, salt, thyme, turmeric and pepper.
Soak overnight in water the cucumbers, onions, peppers and 1/2 cup salt. Drain. Bring to a boil, then put cucumbers in the water and boil again, then put in jars.
Mix margarine and garlic; spread on muffin halves. Cut each muffin half into 4 wedges; do not separate. Place 1 slice pepperoni and 1 tomato half on each muffin wedge. Place in broiler pan. Mix cheese and oregano; sprinkle over muffin wedges. Set oven control to broil. Broil muffin wedges with tops about 5 inches from heat until cheese is melted, about 2 minutes. Cut to separate into wedges. Makes 6 servings, 65 calories per serving.
Whip and spread over cream cheese mixture. Top with remaining Cool Whip and sprinkle with chopped pecans. Serves 10.
Put apples in buttered baking dish. Add water and cinnamon. Work other ingredients together until crumbly and spread over the apple mixture. Bake uncovered in moderate oven 35 to 40 minutes. Serve with whipped cream or plain cream.
Thaw berries, 1 package separately. Drain peaches. Cut pound cake lengthwise in half. Cut each half crosswise into 1/2-inch slices. Prepare vanilla pudding as directed, using only 2 1/2 cups milk. Add almond extract. Fold in 2 cups Cool Whip until blended. Add juice from 1 package berries to orange juice.
Heat oven to 350°. Grease bottom only of loaf pan. Mix all ingredients and beat 30 seconds. Spread in pan. Bake about 55 minutes.
Cream sugar and margarine; add beaten eggs. Stir in apples. Combine flour, salt, soda, nutmeg and cinnamon. Add to apple mixture and mix well. Pour into lightly greased glass pie pan. Bake at 350° for 30 minutes. Serve with whipped cream or with sauce.
Combine ingredients. Bake in a greased pan at 350° for 25 to 30 minutes. Cut into squares when nearly cool.
Boil above ingredients. Brown ground hamburg; add to sauce. Cook. Cook rigatoni noodles; drain. Alternate layers with sauce in baking dish. Put Mozzarella cheese throughout. Put white American cheese on top. Bake at 350°.
Preheat oven to 375°. Combine Jif, Crisco, brown sugar, milk and vanilla in a large bowl. Beat at medium speed with electric mixer until well blended. Add egg; beat just until blended. Combine flour, salt and baking soda; add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in a criss-cross pattern with tines of fork. Bake at 375° for 7-8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet. Makes 3 dozen cookies.
Put in a 1 1/2-quart glass pan the almond bark, milk chocolate chips and dark chocolate chips or semi-sweet chocolate chips. Melt in microwave on High for 3 1/2 minutes. Add salted dry roasted peanuts to the chocolate mixture. Mix thoroughly. Drop by teaspoonfuls or tablespoonfuls onto wax paper. Let cool. Makes a large batch (about 60). Half a recipe may be made. Simple and delicious!
Preheat oven to 475°. Scald the milk and oleo. Beat eggs, sugar, salt and vanilla together. Add scalded milk (do not boil). Mix well. Pour into pie crust shell. Then put crust in oven and pour filling in. Bake for 5 minutes at 475°. Reduce heat and bake 10 minutes at 425°. Remove from oven and cool. Pie will be shaky, but will set as it cools.
With cream cheese at room temperature, beat until light and fluffy. Beat in sweetened condensed milk. Add lemon juice and vanilla; beat well. Pour into graham cracker crust. Refrigerate until firm, about 3 hours. Top with cherry pie filling.
Mix all ingredients together. Drop with a spoon on greased tin and bake in a moderate oven.
Microwave veggies until they are almost done. Add the soup; stir together. Place in casserole dish; sprinkle cheese in and stir. Sprinkle onion rings over top. Bake at 400° until hot through and cheese is melted, about 30 minutes.
Cream sugar and Crisco. Add eggs, one at a time. Add milk, flour, soda, salt and cocoa that has been dissolved in warm water. Add vanilla. Bake in 2 (9-inch) pans at 350° about 25 minutes. Don't overbake.
Flour and brown chicken. Put rice, salt and pepper in casserole. Add onion and mushrooms. Place chicken pieces on top. Pour bouillon over all. Dot with butter. Cover and bake at 350° for 1 hour.
Bake Lemon Custard Angel Food Cake as directed. Frost top and sides with cooled vanilla pudding (cooked type). Sprinkle toasted coconut over top and sides. Chill before serving.
Brown ground beef and drain. Mix all other ingredients together and place in crock-pot or in heavy saucepan and simmer for a couple of hours. (Can use other vegetables of your choice and even more tomatoes if desired.) This recipe is very easy and delicious!
Bring margarine, bouillon and water to a boil in large skillet. Add rice. Cover and simmer for 25 minutes, or until done. Remove from stove. Add 5 tablespoons soy sauce. Cut up green onions and onion tops. Add onions and nuts to taste. Serve.
For this versatile stuffing recipe, use day-old bread. Stuffing made with soft, fresh bread becomes mushy with cooking. If you have only fresh bread on hand, place slices in a 150° oven for a few minutes until dried throughout.
Cream sugar, butter, shortening and eggs. Add remaining ingredients. Shape dough into long rolls. Let stand in refrigerator overnight. Slice about 1/2-inch thick and bake at 325° for 10 to 11 minutes.
Mix together the flour, baking powder, cream of tartar, salt and sugar. Cut in shortening. I slowly pour in milk; add eggs. Bake in hot oven for 10 to 15 minutes at 450°.
Cook meat in large iron pot. Remove and drain all but 2 tablespoons of grease. Add chopped onions, bell pepper, garlic and celery. Cook until soft. Add spices, tomatoes, rice and beer. Add meat and then enough water to cover rice, about 1-inch. Bring to a boil. Reduce heat to low and cover. Cook until rice is done, about 30 to 40 minutes.
Mix together flour, baking powder, baking soda, salt, allspice and cloves; set aside. Combine oil and sugar. Beat until well blended. Beginning and ending with dry ingredients, add dry ingredients alternately with applesauce to sugar mixture. Fold in nuts, raisins and coconut. Pour in a greased 9 x 5-inch pan. Bake at 350° for 1 hour. Cool 10 minutes on a rack.
Combine all ingredients. Pack half of mixture in an ungreased loaf pan, forming a trench in the middle. Fill the trench with your favorite bread stuffing and cover with the remaining meat. Bake in preheated oven at 350° for 1 1/4 hours. Let stand 5 minutes before slicing.
Brown hamburger, add diced onion. Cook until transparent. In large pot add tomato juice, tomato paste, chili powder, cold water, salt sugar, worcestershire sauce, kidney beans and browned hamburger onion mix. Cover and simmer for 1 1/2 hours. (Can be frozen.)
Cream margarine and sugar. Beat in eggs. Stir in bananas. Combine dry ingredients and mix in undrained pineapple and coconut. Bake in 2 large or 3 medium loaf pans. Bake at 350° for about 1 hour. This freezes well.
Boil sugar, molasses and raisins until raisins are plump. Add remaining ingredients. Drop by teaspoonful on greased cookie sheet. Bake at 375° until done.
Place croutons in greased casserole. Top with cheese. Cook sausage in skillet and drain. Then place sausage over cheese. Beat eggs and mix with mustard, milk, soup and mushrooms. Pour over sausage and bake in preheated oven at 300° for 1 1/2 hours. Best if prepared and refrigerated overnight.
Bring oil, sugar, vinegar, pepper, salt and mustard to a boil. Reduce heat and add eggs. Cook, stirring constantly, until slightly thickened. Remove from heat. Blend in salad dressing or mayonnaise.
Soften cream cheese; mix together with all ingredients, except pecans. Put in casserole dish; top with pecan halves. Bake in a 350° oven for about 20 minutes. Serve as a spread for crackers.
In a large pot, brown meat with onion. Drain. Add salt and pepper. Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer 15 minutes.
Mix corn syrup and sugar in small saucepan. Heat to boiling; stir until sugar dissolves. Remove. Stir in peanut butter. Pour over popped corn. Mix until coated. Shape into balls with greased hands. Makes 10 balls.
Thaw potatoes and combine in large bowl with butter; add salt, pepper, onion, soup, sour cream and cheese. Blend thoroughly and pour into greased 13 x 9 x 2-inch pan. Top with melted butter and flakes. Bake 1 hour at 350°.
Mix everything and spread on chicken. Bake in oven at 350° to 400° for 1 1/2 hours.
Mix all in a crock-pot. Cook 4 to 6 hours. Start on high, then low. Stir occasionally.
Mix jello in boiling water. Let cool. Mix cake mix, jello mixture, oil and 4 eggs. Beat 5 minutes. Pour in greased and floured tube pan. Bake 50 to 60 minutes at 350° or until done. Leave cake in pan and cover with powdered sugar. Mix together orange juice and sugar. Pour over cake while hot. Let stand in pan until cool.
Mix the broccoli, cauliflower, onion, carrots, ripe olives and cherry tomatoes in a large bowl. Pour on salad dressing and chill. Cook pasta according to directions; drain well. Mix with vegetables; sprinkle with grated Parmesan cheese.
Open a large Ziploc Baggie and place on counter. Place a sifter securely in Baggie. Measure the powdered sugar into the sifter. Sift and set aside.
Mix together hamburger, bread crumbs, milk, egg, soup mix, salt and nutmeg. Shape into balls. Cook in glass Pyrex baking dish. Cook 20 meatballs at a time. Cover with wax paper. Microwave on High for 6 to 8 minutes. Rearrange after 3 minutes. Remove, keep drippings in the pan. Repeat until all meatballs are cooked.
Blend all ingredients together. Pour into a prepared 9 x 13-inch pan. Sprinkle with 6 ounce package butterscotch morsels. Bake at 350° for 55 to 60 minutes.
Cream shortening, brown sugar and vanilla until light and fluffy. Add eggs and beat well. Combine flour and baking soda; add to cream mixture. Stir in semi-sweet chocolate and Reese's chips. Drop by spoonfuls onto an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool slightly before removing cookies. Makes 5 dozen 2 1/2 inch cookies.
Cut the meat off the bones and store in the refrigerator until you are ready. Combine the seasonings (next 6 ingredients) in a small bowl and set aside.
Mix sugar, mayonnaise and vinegar in a large bowl. Add remaining ingredients. Refrigerate and serve chilled.
Boil sugar, water and corn syrup until it spins a thread. Beat egg whites until stiff. Slowly pour syrup over egg whites. Beat until egg whites stand in peaks. Add nuts and vanilla. Beat until it thickens. Drop candy onto waxed paper by spoonfuls.
Stir together the flour, corn meal, sugar, baking powder and salt. Add eggs, milk and oil or melted shortening. Beat just until smooth (do not overbeat). Turn into a greased 9 x 9 x 2-inch baking pan. Bake in a 425° oven for 20 to 25 minutes. Makes 8 or 9 servings.
Brown hamburger and drain. Mix soup-spaghetti mix in hamburger. Line a 9 x 13-inch pan with 1 package crescent rolls. Add layer of hamburger mixture and layer of cheese. Top with other package of crescent rolls. Brush top with milk. Bake at 375° for 25 minutes, or until rolls are brown.
Mix well the pineapple juice, milk and lemon juice, then fold in Cool Whip. Refrigerate.
Saute onions and add beef broth and celery leaves. Bring to a boil, then cover and simmer for 30 minutes. Puree mixture in blender. Return mixture to saucepan and blend in wine, vinegar and sugar. Bring to boil and simmer 5 minutes. Reduce heat. Stir in cream, parsley, salt and pepper. Heat thoroughly but do not boil. Yields 6 to 8 servings.
Combine cabbage, onion, celery seed and sugar. Set aside. Combine vinegar, salt and dry mustard in saucepan. Bring to boil, then add vegetable oil and bring to boil again. Pour liquid over cabbage ingredients. Pack lightly and cover tightly. Store in refrigerator for 24 hours. Will keep for 7 to 8 days if kept refrigerated.
Cut each biscuit into fourths. Put sugar and cinnamon in plastic bag. Shake. Shake biscuit pieces a few at a time in cinnamon mixture. Layer them in a well greased bundt pan. Sprinkle raisins and nuts over each biscuit layer. Top with nuts and raisins. Melt brown sugar and butter. Boil for one minute. Add vanilla. Pour over biscuits. Bake in 350 degree oven for 35 minutes. Let stand for 15 minutes before removing from pan. Pull apart with a fork.
In large mixing bowl, mix together the water, yeast, sugar, shortening and salt. Gradually stir in the flour until thoroughly mixed. Cover this bowl; let mixture rise for 30 to 45 minutes. Punch down and shape into rolls with floured hands, or put in a greased loaf pan and let rise until doubles in bulk. Bake at 425°.
In large skillet add first 7 ingredients. Stir-fry until tender and hot. Mix in meat. Add rice and stir-fry 5 minutes. Add vegetables, stirring well.
Cream shortening, sugar, egg and dark molasses. Mix well and add ginger, cinnamon, baking soda and flour. Chill and roll in ball about the size of a walnut. Then roll in granulated sugar. Put on ungreased cookie sheet; bake at 375° for 8 to 10 minutes.
Place tomatoes in large saucepan. Break up tomatoes with side of spoon. Add drained green beans, bean sprouts and mushrooms. Add Mrs. Dash to taste and heat over medium fire until hot. Serve immediately.
Preheat oven to 350°. Skin chicken; coat with mixture of mustard and sugar. Place in greased baking dish. Sprinkle with seasonings. Spread applesauce over chicken. Bake for 1 hour.
Mix cake mix, melted butter and 1 egg and pat into greased 9x 12-inch pan. Cream the cream cheese, 2 eggs and powdered sugar and pour into pan. Bake 30 minutes at 350°. Sprinkle a little powdered sugar on top after baking.
Beat eggs; add sugar. Beat until light. Whip sour cream and fold into egg mixture. Add raisins, nutmeg, salt and lemon juice. Pour into unbaked pie shell. Bake in preheated oven at 450° for 10 minutes, then reduce heat to 350°. Bake for another 20 minutes or until filling is set and tests done with toothpick.
Blend ingredients well. Spread on 16 muffin halves. Freeze slightly and cut each into 6 wedges. Bake in a 350° oven until lightly browned.
Preheat oven to 350°. Cut gumdrops into small pieces, totaling 1 cup. Use ice water to dip knife to prevent sticking. Cream shortening; gradually add sugar. Beat until fluffy. Sift dry ingredients together; add alternately with milk and egg. Add gumdrops and vanilla. Drop with teaspoon on greased cookie sheet about 2 inches apart. Bake at 350° for 12 to 14 minutes or until golden brown on bottom.
Combine semi-defrosted melon and strawberries. Pour lemon-lime soda over and lightly toss. Spoon into eight sherbet glasses and garnish with fresh mint leaves. Makes 8 servings.
Dip chicken breast halves in salad dressing, coating well. Combine bread crumbs and cheese, then coat chicken with crumb mixture. Place on a nonstick pan and bake at 350° for 50 to 60 minutes.
Dissolve baking soda in buttermilk. Mix rest of ingredients and bake in a 8 x 8-inch or 9 x 9-inch square pan in a 350° oven for 1 hour. Frost with your favorite frosting.
Combine potatoes, onions, parsley, celery, carrots and turnips with salt and water. Bring to boil and cook gently until potatoes are tender. Cook on simmer, stir frequently and watch closely. Sticks to bottom of pot very easily. Make a white sauce.
Peel bananas; cut crosswise into 4 pieces. Insert wooden ice cream stick in each piece. Place on baking sheet. Freeze until bananas are firm, about 2 hours.
Mix dry ingredients. Cut in shortening. Mix in buttermilk. Roll out and cut to desired thickness. Place in greased pan (bacon grease gives it a great flavor). Bake at 450° for 15 to 20 minutes or until golden brown.
Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring, until clear and thickened. Let stand until completely cold.
Set oven to 425°. Wash blueberries; drain. Line 9-inch pie pan with pastry and flute edge. Combine vinegar, sugar, flour and nutmeg with berries. Turn into pastry shell and dot with butter. Cover with pastry. Seal edge. Bake pie 10 minutes. Reduce heat to 375° and bake 25 minutes longer.
Boil sugar and molasses together for 5 minutes (not any longer); remove from heat. Add butter and baking soda. Stir mixture until it becomes foamy. Pour over the popcorn. Mix well. Wet hands with cold water and shape into balls.
In large mixing bowl, beat sugar, oil and eggs. Stir in pumpkin and orange peel. Sift together flour, baking soda, salt, baking powder and allspice. Add to mixture in bowl. Add orange juice and nuts. Pour into 12-cup Bundt pan. Bake at 350° for 45 to 50 minutes. Sift powdered sugar on top, if desired.
Cook and stir onion in hot oil in saucepan until tender, but not browned. Add tomatoes, beans, oregano and garlic powder. Bring to boil. Stir in rice. Return to boil. Reduce heat and cover; simmer 5 minutes. Remove from heat. Let stand 5 minutes. Makes 8 servings. One serving equals 170 calories, 7 g protein, 32 g carbohydrate, 3 g fat, 0 cholesterol, 340 mg sodium and 4 g dietary fiber.
Melt butter in 1-quart saucepan. Add onion and cook until tender. Add salt, pepper and flour; blend well. Add parsley, celery, potatoes and water. Mix thoroughly. Cover and place over high heat about 5 minutes. Reduce to low and cook 15 minutes until potatoes are tender. Add milk and heat thoroughly. Serves 6.
Mix all ingredients, except jello. Sprinkle jello over mixture; stir, then chill for several hours.
Flatten the cookie roll into a 12-inch pizza pan. Punch holes in crust before baking. Bake at 325° until brown (about 7 minutes).