MEATBALL ‘PIZZA’ CASSEROLE
24 (2-inch) meatballs, ready to eat (thawed, if frozen)
2 cans (11 ounces each) refrigerated thin crust pizza dough
14 ounces pizza sauce
1/2 cup chopped green peppers
1 1/2 cups shredded mozzarella
1/4 cup grated Parmesan cheese
Heat oven to 400 degrees. Unroll 1 pizza crust; press lightly onto bottom of 13-by-9-inch pan sprayed with cooking spray; spread with half the pizza sauce.
Top with meatballs, arranging in 4 rows of 6 meatballs each. Cover with remaining sauce; top with peppers, shredded cheese and Parmesan.
Unroll remaining pizza dough; place over pizza. Pierce with large fork at 2 1/2-inch intervals to allow steam to escape.
Bake 20 minutes, or until golden brown. Makes 12 servings.