Meatball Panzerotti
- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 55 mins
- Serves
- 8
Ingredients
- 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
Directions
Step 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.
Step 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.
Step 3
Meanwhile, heat remaining tomato sauce in a small saucepan set over medium heat until hot. Serve with panzerotti.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 380
- Fat:
- 17 g
- Saturated Fat:
- 6 g
- Carbs:
- 43 g
- Fibre:
- 3 g
- Sugar:
- 5 g
- Cholesterol:
- 35 mg
- Protein:
- 16 g
- Sodium:
- 780 mg