RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2015
| View Recipe |
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| Recipe Name: |
Pizza Cobbler |
| Source: |
, April 2007 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Bread |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$1.37
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
Medium-bodied reds |
Wine Suggestion: |
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| Equipment Needed: |
2-quart baking dish |
| Suggested Sides: |
Italian Chianti |
| Comments: |
You can make this vegetarian by replacing the pepperoni with thawed frozen broccoli.
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Ingredients:
0.67 Cup pepperoni sliced
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Directions:
Preheat the oven to 400 degrees.
In a large skillet, combine the oil, onion and garlic and cook on medium-high heat, stirring occasionally, for 2 minutes. Add the mushrooms and cook until tender, about 5 minutes. Stir in the tomato sauce and olives and bring to a simmer.
Spread the sauce mixture in a greased 2-quart baking dish. Arrange the pepperoni in a single layer on top and sprinkle with the cheese. Top with the biscuit pieces. Bake until the cheese is bubbly and the biscuits are browned, about 15 minutes. Let cool for about 5 minutes before serving. |
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| Nutrition per Serving: |
| Calories: |
209 |
Total Carbs: |
14.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
-0.2 |
Fat: |
13.3 |
Protein: |
9.36 |
| Fiber: |
1.90 |
Sodium: |
218.09 |
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