Recipe Beef Meatball Casserole with Tomato Sauce and Chimichurri
A fun recipe for every season
This family-friendly recipe is as fun to make as it is to eat! Perfect for cooking with kids, these pizza pockets also freeze beautifully — a great idea for quick lunches or busy weeknights.
Switch up the shapes with cookie cutters for different holidays — Halloween, Christmas, or any time of year — and enjoy that same delicious taste featuring SAVOURA Vine tomatoes, greenhouse-grown right here in Québec.
Recipe developed in collaboration with Pratico Média – 5 Ingredients, 15 Minutes (October edition).
Ingredients
- 650 g (about 1 ½ lb) pizza dough
- 125 ml (½ cup) marinara sauce
- 2 SAVOURA Vine Tomatoes, diced
- 100 g (3 ½ oz) chorizo sausage, thinly sliced
- 180 ml (¾ cup) shredded mozzarella cheese
Also needed:
- 1 beaten egg yolk
Preparation
- Preheat the oven to 190 °C (375 °F).
- On a lightly floured surface, roll out the pizza dough to about 3 mm (⅛ in) thick.
- Using Halloween cookie cutters, cut out 16 shapes, making sure to get eight matching pairs.
- Spread a bit of marinara sauce in the centre of eight dough shapes. Top with diced tomatoes, chorizo, and mozzarella. Brush the edges with the beaten egg yolk.
- Place the matching dough shapes on top and press around the edges to seal.
- Arrange the pizza pockets on a parchment-lined baking sheet. Brush the tops with egg yolk.
- Bake for 18 to 22 minutes, or until golden brown.
