Recipe: Meatball Sandwich Pot Pie (using frozen meatballs and refrigerated pie crust)

MEATBALL SANDWICH POT PIE



1 (15 oz.) pkg. Pillsbury Refrigerated Pie Crusts
1 medium onion, halved, sliced (about 1 cup)
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

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.

Makes 6 servings
Source: Recipe booklet: Come & Eat, Pillsbury, Fall 2003, Vol. 5, No. 3