- 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
Method
- 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
Freeze leftover panzerotti and reheat for an easy homemade snack.
Fill with your favourite pizza toppings.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 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
