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Name: Peppy Pizza Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 8 oz Tomato Sauce; 1 Cn; 1 c Mozzarella Cheese; Shredded; 1 Egg; Lg; 2 oz Pepperoni; Chopped,1/3 C Abt; 1/4 ts Salt; 1/4 c Ripe Olives; Pitted, Sliced; 1 lb Lean ground beef; 8 oz Mushroom Stems & Pieces; *; 1/3 c Bread Crumbs; Dry; 1/2 ts Oregano Leaves

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INGREDIENTS

8 oz Tomato Sauce; 1 Cn
1 c Mozzarella Cheese; Shredded
1 Egg; Lg
2 oz Pepperoni; Chopped,1/3 C Abt
1/4 ts Salt
1/4 c Ripe Olives; Pitted, Sliced
1 lb Lean ground beef
8 oz Mushroom Stems & Pieces; *
1/3 c Bread Crumbs; Dry
1/2 ts Oregano Leaves

Servings

INSTRUCTIONS

* Use 1 8-oz can of Mushroom Stems and Pieces that has been drained. Heat the oven to 400 degrees F. Mix the meats, bread crumbs, egg, oregano leaves, salt and half of the tomato sauce. Press the mixture evenly against the bottom and sides of an ungreased 10-inch pie pan. Sprinkle the mushrooms and olives in the meat line pan then pour the remaining tomato sauce over the vegetables. Bake uncovered for 25 minutes. The pepperoni gives a red-flecked appearance to the meat. Sprinkle the pie with the shredded cheese and bake an additional 5 minutes. Cool for 5 minutes then cut into 6 wedges. NOTE: If a 10-inch pie pan is not available, use a 9-inch one but put a pan under it to catch the run off of juices. Also you can use an 8 oz can of cut green beans or whole kernel corn in place of the mushrooms if desired.

NOTES

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Peppy Pizza Pie

8 oz Tomato Sauce; 1 Cn
1 c Mozzarella Cheese; Shredded
1 Egg; Lg
2 oz Pepperoni; Chopped,1/3 C Abt
1/4 ts Salt
1/4 c Ripe Olives; Pitted, Sliced
1 lb Lean ground beef
8 oz Mushroom Stems & Pieces; *
1/3 c Bread Crumbs; Dry
1/2 ts Oregano Leaves

*    Use 1 8-oz can of Mushroom Stems and Pieces that has been drained.  Heat the oven to 400 degrees F.  Mix the meats, bread crumbs, egg, oregano  leaves, salt and half of the tomato sauce.  Press the mixture evenly  against the bottom and sides of an ungreased 10-inch pie pan.  Sprinkle  the mushrooms and olives in the meat line pan then pour the remaining  tomato sauce over the vegetables.  Bake uncovered for 25 minutes.  The  pepperoni gives a red-flecked appearance to the meat.  Sprinkle the pie  with the shredded cheese and bake an additional 5 minutes.  Cool for 5  minutes then cut into 6 wedges.  NOTE:  If a 10-inch pie pan is not available, use a 9-inch one but put a pan  under it to catch the run off of juices.  Also you can use an 8 oz can of  cut green beans or whole kernel corn in place of the mushrooms if desired.

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Nutrition

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Serving Size: 1 Serving (164g)
Recipe Makes: 6 Servings

Calories: 146
Calories from Fat: 70 (48%)

Amt Per Serving		% DV

	Total Fat 7.7g	10 %
	Saturated Fat 3.1g	16 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 0.3g
Cholesterol 49.1mg		15 %
Sodium 72.6mg		3 %
Potassium 253.2mg		7 %
Total Carbohydrate 2.4g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 2.2g
Protein 15.6g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 146

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