Meatball Pizza Pot Pie

Recipe

Main Dish
Meatball Pizza Pot Pie

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4.8 out of 5 stars
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5 ratings

Recipe Data

6
Servings
25min
Prep
50min
Total

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    Description

    Combine three favorite dinners into one with this meatball pizza pot pie made with pizza crust and frozen Hy-Vee meatballs.

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1 (24-oz.) pkg. Hy-Vee Italian frozen meatballs
    3 tbsp. Gustare Vita olive oil, divided
    2 medium green bell peppers, seeded and chopped
    ¾ c. white onions, chopped
    1 (2.25-oz.) Hy-Vee sliced ripe black olives, drained
    1 tbsp. bottled minced garlic
    2 (12.5-oz.) jars Gustare Vita pizza sauce
    1 tbsp. Hy-Vee Italian seasoning
    ½ tsp. Hy-Vee black pepper
    2 (8-oz.) pkg. Hy-Vee finely shredded Italian cheese, divided
    ½ (6-oz.) pkg. Hy-Vee original pepperoni slices, divided
    1 (12.5-oz.) jar Gustare Vita Alfredo sauce
    1 (13.8-oz.) can Hy-Vee refrigerated pizza crust
    1 tbsp. Hy-Vee unsalted butter, melted
    Fresh Parmesan cheese, grated, for garnish
    Fresh parsley, finely chopped, for garnish

    Things To Grab

    • Large nonstick skillet
    • Bowl
    • Hy-Vee nonstick cooking spray
    • 3-quart baking dish

    Directions

    1. Preheat the oven to 400 degrees. Brown frozen meatballs in 1 tablespoon oil in a large nonstick skillet over medium-high heat, turning occasionally. Transfer to a bowl; set aside. 

    2. Heat remaining 2 tablespoons oil in the skillet. Add bell peppers, onions, olives, and garlic. Cook and stir for 4 to 5 minutes or until softened. Stir in pizza sauce, Italian seasoning, and black pepper. Cook over medium heat for 3 minutes or until heated, stirring occasionally. 

    3. Return meatballs to sauce in skillet; stir until coated. Simmer for 10 minutes or until meatballs reach 165 degrees. 

    4. To assemble, lightly spray a 3-quart baking dish with nonstick spray. Layer 1 package Italian cheese and half of the pepperoni in the prepared baking dish. Top with meatballs and sauce mixture. Then top with Alfredo sauce, remaining pepperoni and remaining package of Italian cheese. 

    5. Unroll pizza crust and place over top to cover mixture; crimp edges to fit. Bake for 15 minutes. Brush with melted butter; lightly sprinkle with Parmesan cheese and parsley. Bake 5 to 10 minutes more or until crust is golden and pot pie reaches 165 degrees. Let stand 10 minutes before serving. 

    Nutrition facts

    Servings

    670 Calories per serving

    Amounts Per Serving

    • Total Fat: 42g
    • Cholesterol: 85mg
    • Sodium: 1590mg
    • Total Carbohydrates: 37g
    • Protein: 29g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 30%
    0%
    Vitamin D 0%
    0%
    Potassium 4%

    Recipe Source:

    Hy-Vee Seasons Magazine September 2021