Looking for an old pampered Chef appetizer recipe. You use the bread tube, zucchini and tomato slices.?

I can't remember the mayo mixture that you spread on the bread slices., I think they are topped with mayo mixture, zucchini slice and cheese as well and then put back into oven to melt all together. Great appetizer but I have not made it in YEARS and have lost the recipe.Looking for an old pampered Chef appetizer recipe. You use the bread tube, zucchini and tomato slices.?
did you maybe mean cucumber instead?


Garden Pizza Appetizers


1 package (10 ounces) refrigerated pizza crust


2 garlic cloves, pressed


1 tablespoon olive oil


1 package (8 ounces) block mozzarella cheese, thinly sliced


1 medium tomato, thinly sliced


1/2 cup chopped green bell pepper


2 tablespoons chopped green onion


1/2 teaspoon dried basil leaves


1/2 teaspoon dried oregano leaves


salt and ground black pepper to taste





1. Preheat oven to 375掳F. Lightly spray Bread Tube with vegetable oil spray. Place pizza dough in tube; bake upright 55-60 minutes. Cool 10 minutes; remove from tube. Cool completely. Cut bread into 15 slices with Serrated Bread Knife. Arrange bread slices on Large Round Stone.


2. In small bowl, combine garlic and oil. Brush oil mixture over bread slices using Pastry Brush. Cut cheese into 15 slices; cut each slice in half. Arrange two halves on top of each bread slice. Place tomato slice on top of cheese. Top with bell pepper and green onions. Sprinkle with basil and oregano.


3. Salt and pepper to taste using Salt and Pepper Mill. Bake 8-10 minutes or until cheese is melted. Serve warm.





Lemon Pepper Crab Canap茅s


Canap茅 Bread


1 package (11 ounces) refrigerated French bread dough


Filling


1 package (8 ounces) imitation crabmeat, chopped


1 can (5 ounces) sliced water chestnuts, drained and chopped


1 lemon


1 green onion with top, thinly sliced


1 small carrot, grated


1/3 cup light mayonnaise


2 teaspoons Lemon Pepper Seasoning Mix


1 cucumber, sliced


Fresh parsley (optional)





1. For canap茅 bread, preheat oven to 375掳F. Lightly spray inside of a bread tube and lids with vegetable oil. Place lid on bottom of bread tube; fill tube with dough. Place lid on top. Bake, upright, 50-60 minutes. Cool 10 minutes. Remove bread from tube onto cooling rack. Cool completely. Cut into 1/4-inch slices.


2. For filling, chop crabmeat and water chestnuts. Zest lemon with to measure 1 tablespoon zest. Juice lemon to measure 1 tablespoon juice. Slice green onion. Grate carrot. In a bowl, combine crabmeat, water chestnuts, lemon zest, lemon juice, green onion, carrot, mayonnaise, and seasoning mix; mix well.


3. Score cucumber lengthwise at 1/2-inch intervals. Cut cucumber in half crosswise; remove seeds. Slice cucumber. Arrange bread slices on a round platter; top each bread slice with 1 cucumber slice. Place one scoop crab mixture in center of each cucumber slice. If desired, garnish with small leaves of fresh parsley. Serve using Mini-Serving Spatula.





Cook's Tip: If desired, 1/4 teaspoon coarsely ground black pepper can be substituted for the Lemon Pepper Seasoning Mix.





Cucumber Party Canapes


1 package (8 ounces) cream cheese, softened


1/4 cup sour cream


1 teaspoon dried dill weed


1 teaspoon lemon zest


1 cucumber


1 loaf Canape French Bread


1 cup cherry tomatoes, halved





In Small Batter Bowl, combine cream cheese, sour cream, dill weed and lemon zest; mix well. Cut cucumber crosswise into 3 equal sections. Peel, seed and coarsely chop one cucumber section. Add to cream cheese mixture; mix gently. Cover and refrigerate until ready to use.


Thinly slice remaining cucumber sections using Ultimate Slice %26amp; Grate; cut each slice in half. Slice canape bread into eighteen 1/2-inch slices using Serrated Bread Knife.


To assemble canapes, place 1 scoop cream cheese mixture onto each bread slice using Small Scoop, spreading evenly. Top each canape with 1 cucumber slice and 1 tomato half. Serve immediately.


Yield: 18 canapes