With classic Italian flavor, these hearty dinner pies filled with tomatoes, mozzarella and savory homemade meatballs will be a hit with your family. Preparation takes some time, but the results are well worth it. &mdashSandy Blessing, Ocean Shores, Washington
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 3/4 cup warm whole milk (110° to 115°)
- 1/4 cup sugar
- 1/4 cup shortening
- 1 large egg
- 1 teaspoon salt
- 3-1/2 to 3-3/4 cups all-purpose flour
- meatballs:
- 1 can (5 ounces) evaporated milk
- 2 large eggs, lightly beaten
- 1 cup quick-cooking oats
- 1 cup crushed saltines
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 teaspoons salt
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 3 pounds ground beef
- filling:
- 1 can (15 ounces) crushed tomatoes
- 1/2 cup chopped onion
- 1/3 cup grated Parmesan cheese
- 1-1/2 teaspoons dried basil
- 1-1/2 teaspoons dried oregano
- 1 teaspoon minced fresh parsley
- 1 teaspoon salt
- 1-1/2 cups shredded part-skim mozzarella cheese
Directions
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1 to 1-1/2 hours.
- In a large bowl, combine the milk, eggs, oats, saltines, onion, celery and seasonings. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet over medium heat, cook meatballs in batches until no longer pink.
- Meanwhile, place tomatoes and onion in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Stir in the Parmesan cheese, herbs and salt.
- Punch dough down. Divide into three portions. Roll two portions into 11-in. circles; line the bottoms and press partially up the sides of two greased 9-in. springform pans. Roll third portion into a 12x10-in. rectangle; cut into twelve 10x1-in. strips.
- Place meatballs in prepared crusts; top with tomato mixture and mozzarella cheese. Make lattice crusts with strips of dough; trim and seal edges. Cover and let rise for 30 minutes.
- Preheat oven to 350°. Bake 30-35 minutes or until golden brown. Cut into wedges.
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