PIZZA HOAGIES
My husband and three sons love these crispy sandwiches filled with a moist pizza-flavored mixture. I often make them on a weekend and double the recipe. On week-nights when I'm busy or helping my son with homework, I pop the sandwiches in the oven and have a family-pleasing dinner on the table without a lot of effort. -Barbara Mery Bothell, Washington
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in pizza sauce, olives, basil and oregano. Cook for 10 minutes or until heated through. , Cut 1/4 in. off the top of each roll; set aside. Carefully hollow out bottom of roll, leaving a 1/4-in. shell (discard removed bread or save for another use). Sprinkle 2 tablespoons cheese inside each shell. Fill each with about 1/2 cup meat mixture. Sprinkle with remaining cheese, gently pressing down to flatten. Replace bread tops. , Individually wrap four sandwiches tightly in foil; freeze for up to 3 months. Place remaining sandwiches on a baking sheet. Bake at 375° for 15 minutes or until heated through. , To use frozen hoagies: Place foil wrapped hoagies on baking sheets. Bake at 375° for 60-70 minutes or until heated through.
Nutrition Facts : Calories 611 calories, Fat 21g fat (8g saturated fat), Cholesterol 59mg cholesterol, Sodium 1144mg sodium, Carbohydrate 73g carbohydrate (8g sugars, Fiber 5g fiber), Protein 29g protein.
MEATBALL-STUFFED CRUST PIZZA STAR RECIPE BY TASTY
You've probably heard of stuffed crust pizza before, but have you heard of meatball-stuffed crust? That's right. This pizza recipe completely takes things to the next level. In the middle, it's your average cheese pizza, but it's surrounded by a crust loaded with homemade meatballs. It's the sort of show-stopping party app you'll want to bookmark for a special occasion.
Provided by Alix Traeger
Categories Snacks
Time 35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F (220°C).
- In a large bowl, mix the ground beef, egg, onion, bread crumbs, Parmesan, parsley, garlic, salt, pepper, and oregano.
- Roll the mixture into golf ball-sized meatballs.
- In a medium cast iron or nonstick skillet, heat oil over medium heat.
- Working in batches cook the meatballs until browned on all sides, about 5 minutes. Set aside.
- On a sheet of parchment paper, press the pizza dough into a large circle, about 12 inches (30-cm) in diameter.
- Cut 8 evenly spaced 2-inch (5-cm) slits on the edge of the dough.
- Place one meatball on the edge of the dough between 2 slits. Pull the corners of the dough around the meatball and press into the dough, sealing the meatball in a dough pocket. Repeat with the remaining meatballs.
- With the help of a friend, transfer the pizza and parchment to a baking sheet.
- Spoon marinara sauce into the middle of the pizza and spread evenly.
- Sprinkle mozzarella over the sauce, or add your favorite pizza toppings! Brush the dough around the meatballs with olive oil.
- Bake for 25 minutes, or until the cheese is bubbly and the dough is golden and just cooked through.
- Slice with a pizza cutter and serve.
- Enjoy!
Nutrition Facts : Calories 439 calories, Carbohydrate 29 grams, Fat 22 grams, Fiber 1 gram, Protein 26 grams, Sugar 3 grams
STUFFED MEATBALL PIE RECIPE BY TASTY
Here's what you need: pizza dough, olive oil, garlic, salt, pepper, tomato puree, dried basil, dried oregano, tomato paste, low-moisture mozzarella, meatballs, caramelized onions, bell peppers, Parmesan
Provided by Matthew Johnson
Categories Dinner
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F (230°C).
- Cut a 1 pound ball of pizza dough in half and roll out two large discs of dough.
- Spray the inside of a springform pan with cooking spray and lay in one of the dough discs. Press the dough into the corners.
- Sprinkle the olive oil, 2 cloves of the minced garlic, salt, and pepper on the dough and brush to cover the surface. Press the bottom of the dough with a fork.
- Bake until the dough is cooked and lightly golden brown, 15 minutes.
- Mix together the tomato puree, dried basil, 4 cloves of minced garlic, dried oregano, and tomato paste in a bowl. Season to taste with salt and pepper.
- Into the partially cooked bottom layer of pizza dough, shingle a layer of mozzarella slices and then a layer of the homemade marinara sauce.
- Spiral the meatballs in the dish as tightly as possible. Cover with more marinara sauce.
- Add a layer of caramelized onions, and more sliced mozzarella.
- Add the green, yellow, and orange bell peppers on top of the mozzarella.
- Cut the second piece of dough into strips to form into a lattice pattern on top of the pie.
- Brush with 2 tablespoons more of olive oil, 2 cloves minced garlic, and kosher salt.
- Bake for 40 minutes to an hour, or until the dough on top is browned and the sauce, meatballs, and cheese are heated through.
- Slice the pie, serve with extra marinara sauce and grated parmesan.
- Enjoy!
Nutrition Facts : Calories 615 calories, Carbohydrate 50 grams, Fat 34 grams, Fiber 6 grams, Protein 29 grams, Sugar 15 grams
MEATBALL HOAGIES
Whenever I make these hearty meatball sandwiches, they disappear quickly.-Cynthia Barnard, Augusta, Maine
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 8-10 servings.
Number Of Ingredients 24
Steps:
- In a large saucepan or Dutch oven, saute celery, green peppers, onion and garlic in oil until tender, about 4-5 minutes. Add the next eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1-2 hours. , For meatballs, beat eggs in a large bowl. Add the next six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 450° for 12-15 minutes or until no longer pink. Drain on paper towels. Add to sauce; heat through. Serve on buns; top with Parmesan cheese if desired.
Nutrition Facts : Calories 425 calories, Fat 18g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 1621mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 5g fiber), Protein 27g protein.
MEATY STUFFED PIZZA
Steps:
- Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
- For the dough:
- In a large mixing bowl, combine pizza crust mixes, Italian seasoning, and hot water. Stir about 20 times until a ball forms. Split ball in half and cover each with plastic wrap; set aside.
- For the filling:
- In a large frying pan over medium-high heat, add the oil and cook ground beef and sausage, stirring frequently to break up clumps. Cook until no longer pink but not totally cooked through, about 4 minutes. Remove from heat and stir in mushrooms, olives, cheese and 1 cup of the marinara sauce; set aside.
- Unwrap dough and put onto 2 parchment lined baking sheets sprinkled with cornmeal. Press out into 2 (12-inch) circles about 1/4-thick; pinch together any holes. Spoon the meat mixture into center of each dough round. Slide the second dough circle off the parchment to top the meat mixture. Crimp the edges together. Gently pat entire surface of pizza until flat. Slide pizza onto hot oiled grill. Cook, covered, for about 5 to 6 minutes per side.
- Warm the remaining marinara sauce in the microwave. Spoon some sauce on the plate and serve a hot slice of pizza on top.
STUFFED MEATBALL HOAGIES
Provided by Emeril Lagasse
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 37
Steps:
- Pour the Basic Red Sauce into a large, heavy pot and bring to a simmer over medium-high heat, stirring occasionally. Place all the remaining meatball ingredients in a large mixing bowl and stir well to combine.
- Using your hands, divide the meatball mixture into 12 even portions and roll into smooth meatballs. Place meatballs on a plate as they are formed. When all the meatballs are shaped, gently place the balls into the simmering sauce 1 at a time. Simmer the sauce, uncovered, for at least 10 minutes before stirring. The meatballs should begin to float to the top when they are able to be stirred. Stir gently and continue to simmer for an additional 20 to 30 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pot.
- Using oven mitts or pot holders, remove the sauce from the heat and cover to keep warm. Preheat the oven to 450 degrees F.
- Using a sharp knife, slice a thin layer off the top of each hoagie bun and, using your hands, remove some of the bready interior to form a hollowed-out submarine shape. Brush the inside of the hollowed out buns with the olive oil. Divide half of the grated mozzarella evenly between the hoagie buns and bake, uncovered, until the cheese is melted and buns are lightly golden, about 3 to 4 minutes. Remove from the oven and ladle some of the hot tomato sauce into the buns. Place 2 or 3 meatballs inside each bun and top with more sauce. Divide the remaining mozzarella cheese among the tops of the buns and sprinkle with the Parmesan. Return to the oven and bake until bubbly and hot throughout and the cheeses are golden brown, 4 to 6 minutes.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
- Heat the olive oil in a large, heavy pot over medium heat. Add the onions, garlic, salt, basil, oregano, and pepper, and cook, stirring, until soft, about 5 minutes. Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onion and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low and simmer, uncovered, for 45 minutes, stirring occasionally with a long-handled wooden spoon.
- Using oven mitts or pot holders, remove the pot from the heat and use the sauce as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
MEAT LOVERS' PIZZA-STUFFED SHELLS
Spicy sausage, smoky bacon, ground beef and pepperoni turn your average stuffed shells into a gooey, meaty meat lovers' pizza-inspired pasta bake that kids and adults alike can get on board with for dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to the package instructions. Drain the pasta and rinse under cold water; set aside.
- Meanwhile, combine the ricotta, Parmesan, parsley, egg, 1/2 cup of the mozzarella, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine; set aside.
- Preheat the oven to 450 degrees F.
- Heat a 12-inch ovenproof skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp and brown, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate and reserve.
- Add the sausage to the skillet and cook, breaking it up with a wooden spoon into large chunks, until brown, about 5 minutes. Remove half the sausage from the skillet with a slotted spoon to a plate and reserve.
- Add the ground beef and onion to the skillet and cook until the beef is brown and the onion is translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the marinara sauce and season with 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, reduce the heat to low and continue to simmer while you stuff the shells.
- Divide the ricotta filling among the shells. Arrange the shells filling-side up in the skillet on top of the sauce. Top with the remaining mozzarella, the pepperoni and reserved sausage and bacon. Bake until the cheese is melted and the toppings are browned, 20 to 25 minutes. Sprinkle with Parmesan, oregano and red pepper flakes before serving.
PIZZA MEATBALLS
With mozzarella cheese inside, these tender meatballs taste almost like pizza. Whether I make them for a church potluck or a family gathering, they're a hit with all ages. --Kim Kanatzar, Blue Springs, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 48 meatballs. , Stuff a cube of cheese into the center of each meatball, covering the cheese completely with meat. Roll lightly in flour. , In a large skillet, brown meatballs in oil; drain. Add pizza sauce; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until meatballs are no longer pink. Serve with pasta, rice, in buns or as an appetizer.
Nutrition Facts : Calories 282 calories, Fat 16g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 734mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.
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- In a bowl, combine the ground sirloin, bread crumbs, milk, onion powder, garlic salt and pepper. Mix well. Separate the mixture into 12 large meatballs. For each meatball, slightly flatten the meat in the palm of your hand. Place 1 cube of cheese in the center of the flattened meatball and then form the meat around the cheese cube. Make sure the cheese is completely covered with the meat mixture.
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