This recipe is found here . It is also located in the Oct./Nov. 2009 issue of Taste of Home on page 72. This was good but it seemed to take a lot of time to prepare, though it does create two meals.
Ingredients
- 1 package of (1/4 ounce) active dry yeast
- 1/4 cup of warm water (110° to 115°)
- 3/4 cup of warm milk (110° to 115°)
- 1/4 cup of sugar
- 1/4 cup ofshortening
- 1 egg
- 1 teaspoon of salt
- 3-1/2 to 3-3/4 cups of all-purpose flour
- MEATBALLS:
- 1 can (5 ounces) of evaporated milk
- 2 eggs, beaten
- 1 cup of quick-cooking oats
- 1 cup of crushed saltines
- 1/2 cup of chopped onion (I did not put this in)
- 1/2 cup of chopped celery
- 2 teaspoons of salt
- 2 teaspoons of chili powder
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of pepper
- 3 pounds of ground beef
- FILLING:
- 1 can (15 ounces) of crushed tomatoes
- 1/2 cup of chopped onion (I did not put this in)
- 1/3 cup of grated Parmesan cheese
- 1-1/2 teaspoons of dried basil
- 1-1/2 teaspoons of dried oregano
- 1 teaspoon of minced fresh parsley
- 1 teaspoon of salt
- 1-1/2 cups (6 ounces) of shredded part-skim mozzarella cheese
Directions
- In a large bowl, dissolve the yeast in warm water. Add the milk, sugar, shortening, egg, salt and 2 cups if flour. Beat the mixture until it is smooth.
- Stir in enough remaining flour to form a soft dough.
- Turn the dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
- Place the dough 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 the beef over the mixture and mix well. Shape into 1-1/2-in. balls.
- In a large skillet over medium heat, cook the meatballs in batches until no longer pink.
- Meanwhile, place the 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 it into three portions. Roll the two portions into 11-in. circles; line the bottoms and press partially up the sides of two greased 9-in. springform pans. Roll the third portion into a 12-in. x 10-in. rectangle; cut into twelve 10-in. x 1-in. strips.
- Place meatballs in the prepared crusts; top with the tomato mixture and mozzarella cheese. Make lattice crusts with strips of dough; trim and seal edges. Cover and let rise for 30 minutes.
- Bake at 350° for 30-35 minutes or until golden brown. Cut into wedges.
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