Here are some more the kids might like that were all found at:
www.recipegoldmine.com/pieimp/pieimp.htmlIMPOSSIBLE HAMBURGER PIZZA
Crust
2 1/2 cups Bisquick Baking Mix
2/3 cup hot water
1 envelope active dry yeast
Meat Mixture
1 pound lean ground beef
2 teaspoons oregano leaves
1/2 cup onion, chopped
1/4 teaspoon pepper
1 (15 ounce) can tomato sauce
Topping:
1/2 cup green bell pepper, chopped
1 cup Parmesan cheese, grated
2 cups mozzarella or Cheddar cheese, shredded
Preheat the oven to 425 degrees F. Mix the baking mix and yeast and stir in the hot water. Turn the dough onto a well-floured surface and knead until smooth, about 20 times. Let the dough rest a few minutes.
While the dough is resting, cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the tomato sauce, oregano leaves, and pepper and set aside.
Divide the dough in half. Roll each half on an ungreased baking sheet into a 13 x 10-inch rectangle or on a pizza pan 12 inches in diameter. Pinch the edges to make a slight rim. Spread the meat mixture almost to the edges. Top with the green pepper and cheeses. Bake until the crust is brown and the filling is hot and bubbly, 15 to 20 minutes. Cut into squares or wedges and serve.
Impossible Cheeseburger Pie
1 pound ground beef
1 cup chopped onion
1/2 teaspoon salt
1 cup shredded Cheddar cheese
1 cup milk
1/2 cup Bisquick®<br>2 eggs
Preheat oven to 400 degrees F.
Cook ground beef and onion; drain. Stir in salt. Spread in a greased 9-inch pie plate; sprinkle with cheese. Stir remaining ingredients with fork until blended. Pour over meat mixture. Bake 25 minutes or until knife inserted in center comes out clean.
Impossible Mexican Pie
1 pound ground beef
1 medium onion, chopped (1/2 cup)
1 (1 1/4 ounce) envelope taco seasoning mix
1 (4 1/2 ounce) can chopped green chiles, drained
1 cup milk
2 eggs
1/2 cup Bisquick
3/4 cup shredded Monterey jack or Cheddar cheese (3 ounce)
Salsa, if desired
Sour cream, if desired
Preheat oven to 400 degrees F. Grease a 9-inch pie plate.
Cook ground beef and onion in a 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chiles.
Stir milk, eggs and Bisquick until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream. Makes 6 to 8 servings. High Altitude (3500-6500 feet): Increase first bake time to about 28 minutes. 1 Serving: 310 calories (170 calories from fat); 19 g fat (8 g saturated); 130 mg cholesterol; 630 mg sodium; 14 g carbohydrate (1 g dietary fiber); 22 g protein
Impossible Lasagna Pie
1/2 cup small curd cottage cheese
1/4 cup grated Parmesan cheese
1 pound ground beef, cooked, drained
1 cup shredded mozzarella cheese
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 (6 ounce) can tomato paste
1 cup milk
2 eggs
2/3 cup Bisquick® Baking Mix
1 teaspoon salt
1/4 teaspoon pepper
Heat oven to 400 degrees F. Grease 10-inch pie plate.
Layer cottage cheese and Parmesan cheese in plate. Mix cooked beef, 1/2 cup of the mozzarella cheese, the oregano, basil and tomato paste; spoon evenly over top. Beat milk, eggs, baking mix, salt and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until golden brown and knife inserted in center comes out clean, 30 to 35 minutes. Sprinkle with remaining cheese. Cool 5 minutes. Makes 6 to 8 servings.
at the party were wild over it. Does anyone 
remember such a recipe? I think that it used ground beef for the meat. I did notice the Impossible Italian pie, and will give that a try to see if it comes close. Thanks!
at the party were wild over it. Does anyone 
remember such a recipe? I think that it used ground beef for the meat. I did notice the Impossible Italian pie, and will give that a try to see if it comes close. Thanks!