I added these little pizzas to the menu of our Christmas Eve buffet supper this year, but they would be good for New Years celebrations as well. If you’re having guests, it’s nice to offer them two options of topping combinations. If you put together the cream cheese – green onion mixture, chop up the toppings, and cut open the English muffins ahead of time, they can be put together pretty quickly when it’s almost time to bake them. For quick and easy clean-up, you could put foil on the baking sheet.

MINI CREAM CHEESE PIZZAS
(makes 24 mini pizzas)

Ingredients: 
12 sourdough English muffins
2/ 8-oz. packages cream cheese, room temperature
About 4 average green onions (scallions)
8 oz. (2 cups) grated mozzarella or Italian blend cheese
Choice of toppings:
Chicken & Green Olives
Dry Salami & Roasted Red Peppers
Ham & Pineapple (fresh or canned tidbits)
Crab or Imitation Crab & Green Pepper

Instructions:
1. Chop the green onions in a blender and drain the water off in a strainer, then on a paper towel.
2. Stir together the room temperature cream cheese and the onions until well mixed. Refrigerate
mixture if done ahead of time.
3. Cut up selected toppings. Refrigerate until time to bake.
4. When ready to bake, preheat oven to 400 degrees.
5. Spread cream cheese mixture on cut-open muffins.
6. Sprinkle some grated cheese on each one.
7. Scatter a few pieces of meat on each one and then a few pieces of the accompanying vegetable
or fruit.
8. Bake 10-15 minutes, or until cheese is melted and muffins are slightly browned. (If you need
to wait for the second batch before serving, warm serving plate with hot water and cover filled
plate with foil immediately. Of course if you are fortunate enough to have a warming oven,
you can use that as well.)