Meatball Panzerotti

  • Prep Time 20 min
  • Total Time 55
  • 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.

Tip

Freeze leftover panzerotti and reheat for an easy homemade snack.

Fill with your favourite pizza toppings.

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Nutrition Facts

  • Nutrition Description 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
  • Cholesterol 35 mg
  • Fibre 3 g
  • Sodium 780 mg