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Pizza Popover Pie




Source of Recipe


JoAnna M. Lund






Recipe Introduction


This blue-ribbon dinner-in-a-dish is a winner with kids and adults alike! When it emerges from the oven golden-brown and fragrant with cheese, meat, and spices, it'll perk up the fussiest appetite.
Serves 6





List of Ingredients



• 8 ounces ground 90% lean turkey or beef
  
• 3/4 cup chopped green bell pepper
  
• 3/4 cup chopped onion
  
• 1 3/4 cups (one 15-ounce can) Hunt's Chunky Tomato Sauce
  
• 1 1/2 teaspoons pizza seasoning
  
• 3/4 cup (3 ounces) shredded Kraft reduced-fat mozzarella cheese
  
• 1/3 cup (1 1/2 ounces) shredded Kraft reduced-fat Chedder cheese
  
• 1 cup + 2 tablespoons all-purpose flour
  
• 2/3 cup Carnation Nonfat Dry Milk Powder
  
• 1 cup water
  
• 2 eggs, slightly beaten, or equivalent in egg substitute
  
• 2 tablespoons Kraft Fat Free Italian Dressing
  
• 1/4 cup (3/4 ounce) grated Kraft fat-free Parmesan cheese
  






Instructions



1. Preheat oven to 375 degrees. Spray a deep-dish 10 inch pie plate with olive oil-flavored cooking spray. In a large skillet sprayed with olive oil-flavored cooking spray, brown meat, green pepper, and onion. Stir in tomato sauce and pizza seasoning. Bring mixture to a boil. Spoon mixture into prepared pie plate. Sprinkle mozzarella cheese and Chedder cheese evenly over top. In a medium bowl, combine flour, dry milk powder, water, eggs, and Italian dressing. Mix well to combine. Spoon batter evenly over meat mixture. Evenly sprinkle Parmesan cheese over top. Bake for 30 minutes or until lightly browned and top is set. Place pie plate on a wire rack and let set for 5 minutes. Cut into 6 servings.
   






Final Comments


Each serving equals:
HE: 2 1/2 Protein (1/3 limited), 1 2/3 Vegetable, 1 Bread, 1/3 Skim Milk, 3 Optional Calories
*************************************************************
293 Calories, 9gm Fat, 21gm Protein, 32gm Carbohydrate,
854mg Sodium, 257mg Calcium, 3gm Fiber
*************************************************************
DIABETIC: 2 1/2 Protein, 1 1/2 Starch, 1 1/2 Vegetable

"Cooking Healthy With the Kids in Mind, pg. 195."