Meatball Panzerotti

Prep time: 20 min
Total time: 55 min
Serves: 8
2 tbsp
olive oil, divided
30 mL
1/2 lb
thinly sliced mushrooms
250 g
1
green pepper, thinly sliced
3
cloves garlic, minced
1/2 tsp
dried oregano
2 mL
1/4 tsp
salt
1 mL
1 ball
Compliments Pizza Dough
650 g
24
frozen meatballs, cooked according to package directions
1 1/2 cups
tomato sauce, divided
375 mL
1 cup
Compliments Balance Part Skim Shredded Mozzarella Cheese
250 mL
Per serving (1/8 of the recipe):
calories
380
fat
17 g
saturated fat
6 g
carbs
43 g
sugar
5 g
protein
16 g
cholestrol
35 mg
fibre
3 g
sodium
780 mg

Directions

  1. Preheat oven to 425°F (220°C). Grease large baking sheet -- or line with parchment. Heat 1 tbsp (15 mL) oil in skillet set over medium-high. Add mushrooms, green pepper, garlic, oregano and salt; cook until mushrooms are tender, 5 to 6 min. Cool completely.

  2. Meanwhile, divide dough into 8 equal portions. On lightly floured surface, roll each piece into a 6-in. (15-cm) diameter round, about 1/4-in. (5-mm) thick. On half of each round, leaving a 1/2-in. (1-cm) border, place 3 meatballs, a portion of mushroom mixture, 2 tbsp (30 mL) sauce and 2 tbsp (30 mL) shredded cheese. Gently fold over the dough to cover the filling; pinch together edges to seal. Brush tops with remaining oil. Using a knife or kitchen scissors, cut 2 slits on top for steam. Place panzerotti on prepared baking sheet . Bake 20 to 25 min., or until golden brown. Let stand 5 min. before serving.

  3. Meanwhile, heat remaining tomato sauce in a small saucepan set over medium heat until hot. Serve with panzerotti.