1 Tube Pillsbury pizza dough (I used Great Value)
1 can of condensed cream soup (I used Great Value Broccoli Cheese soup)*
1 (16oz) frozen baby broccoli florets, thawed
2 cups cubed left over ham
1 cup shredded sharp cheddar cheese
Unroll pizza dough onto a 13″X9″ nonstick baking sheet. Allow to slightly rise and spread out dough to fit the baking sheet. (I usually repeat this step a few times until the dough completely fills the baking sheet.) Preheat oven to 400 degrees F. In a large mixing bowl combine soup, broccoli and ham. Spread mixture down center of dough. Top with cheese. Fold along sides of dough over filling and pinch to seal. Pinch short sides to seal. Bake 20 minutes until dough is golden brown. Slice into 4 servings.
* You can use a lower fat soup to cut some calories.
8-10 oz chicken broth
16 oz dry lentils
2 potatoes, diced
4 celery stalks, diced
20-30 baby carrots, diced
1 small onion, diced
10 oz frozen chopped spinach, thawed
Left over ham cut into bite size pieces
Add all to large soup kettle. Bring to boil, then cover and simmer about and hour. Soup will thicken over time so I usually add the higher end of the broth and don’t worry about draining the spinach!
**THE INGREDIENTS FOR LENTIL AND SPLIT PEA SOUP ARE ALMOST IDENTICAL BUT THEY DEFINITELY EACH HAVE A DISTINCTIVE FLAVOR! ALSO GREAT WITH A LEFT OVER HAM BONE OR HAM HOCK.
ARE LENTILS GLUTEN FREE?
Lentils are naturally free of gluten but as with other gluten-free legumes and grains, there may be risk of contamination during processing and handling. Always give dried lentils a thorough rinsing before cooking them. To play it safe, seek out packaged brands that are certified gluten free, like those from Arrowhead Mills.