1 medium green bell pepper, coarsely chopped (1 cup)
1 (14 to 16 oz.) pkg. frozen cooked Italian meatballs (about 32), thawed, halved
1 1/2 cups tomato pasta sauce
6 oz. (1 1/2 cups) shredded mozzarella cheese, divided use
1 egg yolk
2 teaspoons water
Instructions
Heat oven to 425 degrees F. Prepare pie crust as
directed on package for two-crust pie using 9-inch
glass pie pan (do not bake).
Spray large skillet with nonstick cooking spray.
Heat over medium-high heat until hot. Add onion
and bell pepper- cook 3 to 4 minutes or until
crisp-tender, stirring frequently
Add meatballs, pasta sauce and 3/4 cup of the
cheese to the skillet. Reduce heat to low- simmer
5 minutes or until thoroughly heated, stirring
occasionally.
Spoon meatball mixture into crust-lined pan.
Sprinkle with remaining 3/4 cup cheese.
With small cookie cutters or sharp knife, cut
small shapes, such as half moons, from remaining
pie crust; reserve shapes. Place cut-out crust on
top of pie- seal edges and flute. Brush small
shapes with water- attach to top crust.
In small bowl, beat egg yolk and 2 teaspoons water
until well blended. Brush top crust with egg yolk
mixture.
Bake at 425 degrees F for 25 to 35 minutes or
until crust is golden brown and filling is bubbly.
Cover edge of crust with strips of foil after 15
to 20 minutes of baking to prevent excessive
browning. Let stand 10 minutes before serving.
Serving
Suggestions
Serve with salad
Originally Submitted
10/26/2013
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