Stuffed Crust Pizza Bites

2 (10 oz.) cans refrigerated pizza crust
8 oz. mozzarella cheese, cut into 48 cubes
48 slices (3 oz.) pepperoni
¼ cup olive or vegetable oil
1 ½ tsp. dried Italian seasoning
2 Tbls. grated Parmesan cheese
1 (14 oz.) jar pizza sauce, heated

Heat oven to 400 degrees. Spray two 9-inch pie pans or one 13x9-inch pan with nonstick cooking spray. Remove dough from both cans. Unroll dough; starting at center, press out each dough rectangle with hands to form 12x8-inch rectangle. Cut each rectangle into 24 squares. Top each square with cheese cube and pepperoni slice. Wrap dough around filling to completely cover; firmly press edges to seal. Place seam side down with sides touching in sprayed pan. In small bowl, combine oil and Italian seasoning; mix well. Drizzle over filled dough pans. Sprinkle with Parmesan cheese. Bake at 400 degrees for 16 to 22 minutes or until golden brown. Serve warm with warm pizza sauce.

Marinated Vegetable Salad

1 can (14 1/2 oz.) ready to serve clear vegetable broth
1 Tbls. sugar
1/2 tsp. thyme
1/4 tsp. garlic powder
1/8 tsp. pepper
2 cups cauliflower (broken into flowerets)
2 cups broccoli (broken into flowerets)
1 1/2 cup cut green beans
2 medium carrots, sliced
1/4 cup vinegar
2 Tbls. fresh parsley, chopped

In 3-quart saucepan, combine broth, sugar, thyme, garlic powder and pepper; add cauliflower, broccoli, green beans and carrots. Cover; over medium-high heat, heat to boiling. Stir. Cook 1 minute or until vegetables are tender-crisp. Add vinegar and parsley. Spoon mixture into large shallow serving  dish. Cover and refrigerate 12 hours or overnight. Serve with slotted spoon. Enjoy!