Two - Crust Pizza Casserole
PREP:
25 minutes
BAKE: 35 minutes
STAND: 5 minutes
OVEN: 425°
MAKES: 12 servings
Ingredients
- 3 cups all-purpose flour cups
- 3 cups packaged instant mashed potatoes
- 2 cups milk
- 1/2 cup butter or margarine, melted
- 1 pound lean ground beef
- 1 pound bulk Italian sausage
- 1 large onion, coarsely chopped (1 cup)
- 8-ounce can tomato sauce
- 6-ounce can Italian-style tomato paste
- 12 of a 1.3- to 1.5-ounce package sloppy joe seasoning mix (about 2 tablespoons)
- 1 2 1/4-ounce can sliced ripe olives, drained (optional)
- 1 cup shredded mozzarella cheese (4 ounces)
- 1 tablespoon cornmeal
Preparation
Step 1
For crust, combine flour, potatoes, milk, and butter or margarine; set aside. (Mixture stiffens slightly as it stands.)
For filling, in a 12-inch skillet or a Dutch oven cook beef, sausage, and onion until meat is no longer pink. Drain off fat. Stir in tomato sauce, tomato paste, seasoning mix, and, if desired, olives.
Using floured fingers, press half of the dough into the bottom and about 1 1/2 inches up the sides of a 13x9x2-inch baking pan or a 3-quart rectangular baking dish. Spread filling over crust; sprinkle with mozzarella cheese. Between two large sheets of waxed paper, roll remaining crust to a 15x11-inch rectangle; remove top sheet and invert over filling. Remove paper. Trim edges as necessary. Turn edges of top crust under and seal to bottom crust. Sprinkle with cornmeal. Bake in a 425° oven about 35 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before serving.