Ingredients Jump to Instructions ↓

  1. 2 cups dried rotini pasta,

  2. 6 oz 1/2 of a 3 1/2 oz. pkg. thinly sliced pepperoni

  3. 1 pound lean ground beef

  4. 1/2 cup finely chopped onion,

  5. 1 medium 1 jar pasta sauce,

  6. 26 oz 2 cups shredded mozzarella cheese,

  7. 8 oz 1 can refrigerated pizza crust,

  8. 13.8 oz grated Parmesan cheese,optional

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375. Coat six 10 to 12 oz. individual casserole with cooking spray. Set aside. Cook pasta as pkg. directs. Drain. Meanwhile, cut pepperoni slices into quarters; set aside. In large skillet, cook ground beef and onion over medium heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir pasta sauce, shredded cheese, cooked pasta and pepperoni into meat mixture in skillet. Divide meat mixture evenly between prepared casserole. Unroll pizza crust and cut into six equal size pieces. Put one piece over the top of each casserole. Tuck corners of dough inside edge of dishes to make rounded tops. Bake for 25 to 30 minutes or until pizza dough is golden brown.Let stand 5 minutes. Carefully invert each casserole to serve. If desired, sprinkle with grated Parmesan cheese. Makes 6 servings.


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