Venetian Pizza Boats
|Egg||1 , beaten|
|Fine dry bread crumbs||2 Tablespoon|
|Dried oregano||1⁄8 Teaspoon, crushed|
|Ground beef||1⁄4 Pound|
|Zucchini||1 Medium, chopped to make 1 cup|
|Chopped onion||2 Tablespoon|
|Garlic clove||1 Small, minced|
|Pizza sauce||1⁄2 Cup (8 tbs)|
|French style rolls||2 (Individual)|
|Mozzarella cheese slice||1 1⁄2 Ounce (1 Piece)|
|Pickled peppers||2 (Adjust Quantity As Per Taste)|
In a medium mixing bowl combine egg, bread crumbs, salt, oregano, and pepper.
Add ground beef, then mix well.
Shape the meat mixture into 6 meatballs.
Arrange meatballs in a circle in a 7- or 9-inch pie plate.
Micro-cook, uncovered, on 100% power (HIGH) 3 to 5 minutes or till done, turning meatballs and rotating the pie plate a half-turn once.
In a small mixing bowl combine zucchini, onion, butter or margarine, and garlic.
Micro-cook, uncovered, on 100% power (HIGH) 1 1/2 to 2 minutes or till vegetables are crisp-tender, stirring once.
Stir in pizza sauce.
Micro-cook, uncovered, on 100% power (HIGH) 1 to 2 minutes or till sauce is heated through, stirring once.
To assemble sandwiches, cut and set aside a thin slice from top of each roll.
Hollow bottoms of rolls, leaving 1/4-inch shells.
(Save excess bread for another use.) Place rolls in a nonmetal serving container.
Place 3 meatballs in each hollowed roll.
Cut cheese in half crosswise, then halve again diagonally to make 4 triangles.
Spoon pizza sauce mixture over meatballs.
Arrange 2 cheese triangles atop each meatball sandwich.
Micro-cook, uncovered, on 100% power (HIGH) 1 to 1 1/2 minutes or till cheese is melted.
Garnish with pickled peppers, if desired.