Hearty Meatball Pie- Bisquick |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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October 2000 Issue Betty Crocker Bisquick Mini-Cookbook Ingredients:
2 cups bisquick |
2 tablespoons butter or 2 tablespoons margarine, melted |
3/4 cup milk |
1 (14 1/2 ounce) can stewed tomatoes, undrained |
2 tablespoons cornstarch |
1 teaspoon beef bouillon granules |
20 frozen meatballs, cooked |
Directions:
1. Heat oven to 375*. Grease pie plate. Mix Bisquick, margarine and milk until soft dough forms. Place dough on surface well dusted with Bisquick; gently roll in bisquick to coat. Shape into ball; knead 5 times. Divide dough in half; press half on bottom and up side of pie plate.
2. Heat remaining ingredients in 3-quart saucepan over medium heat, stirring constantly, until mixture boils and thickens. Pour meatball mixture into pie plate. Pat remaining dough into 9 inch circle on surface dusted with Bisquick; place over filling. Press edge of pie lightly to seal.
3. Bake 30-35 minutes or until crust is light brown. Let stand 5 minutes. Serve with a fresh green salad.
4. **For a flavor kick use Italian or Mexican style stewed tomatoes.
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