Meatball Panzerotti

Prep Time: 20 minutes
Total Time: 55 minutes
Makes: 8


  1. 2 tbsp (30 mL) olive oil, divided
  2. 1/2 lb (250 g) thinly sliced mushrooms
  3. 1 green pepper, thinly sliced
  4. 3 cloves garlic, minced
  5. 1/2 tsp (2 mL) dried oregano
  6. 1/4 tsp (1 mL) salt
  7. 1 ball (650 g) Compliments Pizza Dough
  8. 24 Sensations by Compliments Sterling Silver Chuck Beef Meatballs, cooked according to package directions
  9. 1 1/2 cups (375 mL) tomato sauce, divided
  10. 1 cup (250 mL) Compliments Balance Part Skim Shredded Mozzarella Cheese


  1. Preheat oven to 425°F (220°C). Grease large baking sheet -- or line with parchment. Heat 1 tbsp (15 mL) oil in skillet set over medium-high. Add mushrooms, green pepper, garlic, oregano and salt; cook until mushrooms are tender, 5 to 6 min. Cool completely.
  2. Meanwhile, divide dough into 8 equal portions. On lightly floured surface, roll each piece into a 6-in. (15-cm) diameter round, about 1/4-in. (5-mm) thick. On half of each round, leaving a 1/2-in. (1-cm) border, place 3 meatballs, a portion of mushroom mixture, 2 tbsp (30 mL) sauce and 2 tbsp (30 mL) shredded cheese. Gently fold over the dough to cover the filling; pinch together edges to seal. Brush tops with remaining oil. Using a knife or kitchen scissors, cut 2 slits on top for steam. Place panzerotti on prepared baking sheet . Bake 20 to 25 min., or until golden brown. Let stand 5 min. before serving. 
  3. Meanwhile, heat remaining tomato sauce in a small saucepan set over medium heat until hot. Serve with panzerotti.


  • Freeze leftover panzerotti and reheat for an easy homemade snack.
  • Fill with your favourite pizza toppings.