Ingredients
- 1 pound lean ground beef
- 1/2 cup Italian-style bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup chopped fresh parsley
- 1 package (8 ounces) sliced pepperoni
- 1 jar (14 ounces) pizza sauce
- 1/2 cup sliced pitted ripe olives
- 1 package (8 ounces) sliced mozzarella cheese
- 8 slices Italian-style sandwich bread, toasted
Directions
- In a large bowl, combine the first eight ingredients. Shape into 1-inch meatballs.
- In a large skillet, brown the meatballs over medium heat for 8-10 minutes or until no longer pink, turning occasionally.
- Drain and discard fat. Add the pepperoni, pizza sauce and olives; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through.
- Transfer to a greased 13-in. x 9-in. baking dish. Top with mozzarella cheese. Arrange the toast slices over top.
- Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.
Interesting Facts
- This casserole dish is a great way to use up leftover sandwich bread.
- Feel free to experiment with different types of cheese and toppings.
- This recipe can easily be doubled or halved to suit your needs.
