Cornbread Pizza Wheels

• 1 pound ground beef
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (8 ounces) tomato sauce
• 4 teaspoons chili powder
• 1 jar (4 ounces) diced pimientos, drained
• 1 can (4 ounces) chopped green chilies, drained
• 1 cup shredded cheddar cheese
• 2 tablespoons cornmeal
• 2 tubes (11-1/2 ounces each) refrigerated cornbread twists
• Shredded lettuce, sliced tomatoes and sour cream

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add beans, tomato sauce and chili powder. Simmer, uncovered, until liquid has evaporated. Remove from the heat; cool. Stir in the pimientos, chilies and cheese; set aside.
2. Sprinkle two greased 14-in. pizza pans with cornmeal. Pat cornbread dough into a 14-in. circle on each pan. With a sharp knife, cut a 7-in. "X" in the center of the dough. Cut another 7-in. "X" to form eight pie-shaped wedges in the center.
3. Spoon filling around edge of dough. Fold points of dough over filling; tuck under ring and pinch to seal (filling will be visible).
4. Bake at 400u0b0 for 15-20 minutes or until golden brown. Serve with lettuce, tomatoes and sour cream.

ground beef, kidney beans, tomato sauce, chili powder, pimientos, green chilies, cheddar cheese, cornmeal, twists, shredded lettuce

Taken from www.tasteofhome.com/recipes/cornbread-pizza-wheels/ (may not work)