Heidi Van Valkenberg with Rhodes Bake ‘n Serve shows you how to
make great pizzas.
German Chocolate Pizza
6 Rhodes Texas™ Rolls, thawed to room temperature
1 cup milk chocolate chips
1 cup shredded coconut
1 cup chopped pecans
14 ounce can sweetened condensed milk
Combine rolls into a ball. Roll into a 13-inch circle and place on a 12-inch sprayed pizza
pan. Turn up the edges of the dough to form a ridge. Poke several times with a fork to
prevent bubbles from forming. Bake at 400°F 5 minutes. Layer pre-baked crust with
chocolate chips, coconut, and pecans. Drizzle with condensed milk. Bake at 350°F for 15-
20 minutes.
Pork and Pineapple Pizza
12 Rhodes™ Dinner Rolls or 8 Rhodes Texas™ Rolls, thawed to room temperature
8 ounce can pineapple tidbits, drained and juice reserved
2 tablespoons butter
1 teaspoon sugar
1/2 medium yellow onion
18 ounces ready to eat pulled barbecue pork (such as Lloyd’s or Curly’s)
8 ounces grated mozzarella cheese
Combine dinner rolls or Texas rolls together and roll into an 11×17-inch rectangle. Place
on a sprayed 11×17-inch baking pan, building up edges slightly. Poke several times with a
fork and pre-bake at 350°F for 10-15 minutes. Remove from oven to cool. In a small
skillet, bring juice drained from pineapple to a low boil. Boil until reduced to about 2
tablespoons. Melt the butter into the juice. Add the sugar and stir until dissolved. Slice the
onion into thin slices. Add to the pineapple mixture and saute, stirring frequently, until the
onions begin to turn golden. Remove from heat and set aside. Spread the prebaked crust
with the pork. Sprinkle evenly with the cheese, sauted onions and pineapple. Bake at 350°F
for 15-20 minutes or until cheese is nicely melted.
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