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Popover Pizza




Source of Recipe


The Recipe Hall of Fame Cookbook II


Recipe Introduction


If you like popovers, this recipe is for you. Quick and easy, it got great reviews from my family. I adapted it to fit my family, adding more to the meat portion than the original recipe.


List of Ingredients




1 1/2 lb ground beef
15 oz + 8 oz cans tomato sauce
3/4 c chopped green pepper
1 c + 3 tbsp Bisquick, divided
1 1/2 tbsp parsley
3/4 tsp pepper
3 c shredded cheddar cheese
3/4 c water
1/4 c butter
4 eggs
1/4 c chopped green onion

Recipe



Preheat to 400.
Brown the ground beef, drain fat.
Add tomato sauce, green pepper, 3 tbsp Bisquick, parsley and the pepper. Heat sauce mixture so it boils then let it boil for 1 minute, stirring constantly.
Pour into a 9 x 13 baking pan.
Spread the cheddar cheese over the meat mixture.
Combine the butter and water in a large saucepan.
Heat to boiling, then turn heat to low.
Add the remaining Bisquick and stir vigorously, on the low heat, until the mixture forms a ball. This will take 1 to 2 minutes.
Remove the mixture from the heat and beat the eggs in one at at time, beating well after each.
When mixture is smooth, spread it over the cheese layer and sprinkle with the green onions.
Bake for 25 to 30 minutes or until it is puffy and golden brown.
Serve immediately, 6 servings.

Notes:
I used sharp cheddar cheese, unsalted butter and large eggs at room temperature.
I lightly greased the baking pan although the original recipe said not to grease the pan.