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.
Combine three favorite dinners into one with this meatball pizza pot pie made with pizza crust and frozen Hy-Vee meatballs.
Servings and Ingredients
|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
- Hy-Vee nonstick cooking spray
- 3-quart baking dish
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.
Return meatballs to sauce in skillet; stir until coated. Simmer for 10 minutes or until meatballs reach 165 degrees.
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.
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.
Amounts Per Serving
- Total Fat: 42g
- Cholesterol: 85mg
- Sodium: 1590mg
- Total Carbohydrates: 37g
- Protein: 29g
Hy-Vee Seasons Magazine September 2021