Shepherd's pie pizza

Yield: 8 Servings

Measure Ingredient
1½ pounds Frozen Bread Dough, * see note
1 teaspoon Olive oil
½ teaspoon Olive oil
1 pounds Turkey light meat, skinless, cooked and cubed
½ cup Onions, chopped
½ cup Bell peppers, chopped
2 Env onion soup mix
1⅔ cup Frozen mixed vegetables, thawed
3 cups Mashed potatoes
½ teaspoon Sage
½ teaspoon Garlic powder
2 Whole egg whites, slightly beaten
¾ cup Fat-free cheddar cheese, shredded

CRUST

SAUCE & TOPPINGS

To prepare crust, using fingertips, spread dough to cover the bottom of a 14" pizza pan that has been coated with cooking spray. Push dough up to the edge of the pan, forming a rim. If dough is too sticky, dust with flour.

With a fork, prick the dough 15 times. Brush with oil. Preheat oven to 350.

Bake crust for 7 minutes. Remove from oven and set aside. In a skillet, heat remaining oil over medium heat. Add turkey, onions, and bell peppers.

Cook until turkey is no longer pink and vegetables are tender. Add soup mixes and mixed vegetables. Mix well. In a mixing bowl, combine mashed potatoes, sage, garlic powder, egg whites and cheese. Mix well. Spread meat mixture evenly over crust. Then, spread potato mixture carefully over the top. Bake for 45 minutes, or until potato topping begins to brown and crust is golden brown.

Per serving: 185 Calories; 3g Fat (14% calories from fat); 15g Protein; 25g Carbohydrate; 25mg Cholesterol; 360mg Sodium Serving Ideas : Cut and serve.

NOTES : Let dough thaw at room temperature about 1½ hours.

Recipe by: Mr. Food, Pizza 1-2-3 Posted to Digest eat-lf.v097.n088 by matejka@... (Anita A. Matejka) on Apr 1, 1997

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