Recipe: Hearty Meatball Pie (using frozen meatballs with Bisquick crust)

HEARTY MEATBALL PIE

FOR THE CRUST:
2 cups Original Bisquick baking mix
2 tablespoons margarine or butter, melted
3/4 cup milk
FOR THE FILLING:
1 (14 1/2 oz) can stewed tomatoes, undrained
2 tablespoons cornstarch
1 teaspoon beef bouillon granules
20 frozen cooked meatballs (from 20 oz pkg)
1/2 of a 1 lb bag frozen mixed vegetables

Heat oven to 375 degrees F. Grease pie plate, 9x1 1/4 inches.

TO PREPARE THE CRUST:
Mix Bisquick, margarine and milk until soft dough forms. Place dough on surface well dusted with Bisquick; gently roll in Bisquick to coat. Shape into ball; knead 5 times. Divide dough in half; press 1 half on bottom and up side of pie plate. Set aside.

TO PREPARE THE FILLING AND BAKE:
Heat remaining ingredients in 3-quart saucepan over medium heat, stirring constantly, until mixture boils and thickens. Pour meatball mixture into the lined pie plate.

Pat remaining dough into 9-inch circle on surface dusted with Bisquick; place over filling. Press edge of pie lightly to seal.

Bake 30 to 35 minutes or until crust is light brown. Let stand 5 minutes.

VARIATION:
Add a flavor twist to this pie by using a (14 1/2 oz) can of Italian-style or Mexican-style stewed tomatoes. Or add 1/2 teaspoon of Italian or Mexican seasoning with the tomatoes and other ingredients.

SERVE-WITH:
Make a quick lettuce salad to accompany the pie. Arrange greens and sliced cucumbers on plates. Drizzle with your favorite salad dressing. Crusty rolls complete the meal.

Makes 6 servings
Source: Recipe booklet: Bisquick, Betty Crocker, October 2000