-Dish Italian Meatball & Cheese Pizza Bake
Yield: 6 Servings Prep Time: 20 minutes Bake Time: 30 minutes
* Batter **
Mazola PURE Cooking Spray
1-3/4 cups all-purpose flour
2 envelopes Fleischmann's RapidRise Yeast
2 teaspoons sugar 1/2 teaspoon salt
3/4 cup very warm water (120°to 130°F)
2 tablespoons olive oil
** Topping **
8 to 10 ounces (about 18 to 20) small meatballs, frozen, thawed
3/4 cup pizza sauce 1 teaspoon minced garlic
2 cups (8 ounces) shredded mozzarella & provolone cheese blend
1 teaspoon Spice IslandsŪ Italian Herb Seasoning
Directions
Recipe Note: If desired, batter may be mixed in a separate bowl.
Proceed as directed above.
MIX batter ingredients in a pre-sprayed 9-1/2-inch deep dish pie plate.
TOP dough with meatballs. Firmly push meatballs into batter.
Pour pizza sauce over meatballs and sprinkle with garlic, cheese and Italian herb seasoning.
BAKE by placing in a COLD oven; set temperature to 350°F.
Bake for 30 minutes or until done.
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Chicken Pot Pie
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon seasoning salt (like Season All)
1/2 teaspoon dried thyme
1/4 teaspoon fresh cracked black pepper
3/4 cup chicken broth
3/4 cup half-and-half cream
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup cooked potatoes
2 cups shredded cooked chicken breasts
1 standard pastry for double-crust pie
Preheat oven to 425.
Heat buttter in 3 quart saucepan over medium heat until melted; stir in flour and spices.
Cook, stirring constantly, until mixture is smooth and bubbly.
Carefully add chicken broth and half-n-half in a thin stream while stirring to incorporate.
Stir constantly until thickened and beginning to bubble.
Add vegetables and chicken. Mix. Remove from heat.
Pour chicken mixture into bottom pie shell.
Cover with top pie shell. Seal edges; prick steam holes.
Bake 35 to 40 minutes,
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Creamy Stuffed Shells
Ingredients
1 box of pasta stuffing shells
2 Tbs butter
3/4 cup chopped onions
2-10oz packages of broccoli( chopped) thawed and well drained
1-1/2 cups cooked chicken, cut into chunks)
1 cup of light cream or half and half
1-1/2 cups shredded mozzarella cheese
1/2 cup sour cream
1 egg, lightly beaten
1/4 cup butter
1-1/2 tsp chicken boullion
1/8 tsp pepper
1/4 cup flour
1 cup milk
1/2 cup grated parm cheese
Oven set at 350. Cook the shells according to the package directions.
Cool. Saute the onions in the 2 Tbs butter. Combine the broccoli, onions, mozzarella cheese, sour cream, egg and chicken chunks. Set aside
Melt the 1/4 cup of butter. Add the flour chicken boullion, and pepper. Mix well. Stir in the milk and cream. Mix till thickened.
Spread a small amount of the sauce on the bottom of a 2 Qt baking dish. Stuff each shell with some of the broccoli chicken mixture. Place the stuffed shells onto the sauce. Spoon remaining sauce over all of the stuffed shellls. Sprinkle with the parm cheese and bake for about 30 minutes~ Janie
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