CROCK POT PIZZA

CROCK POT PIZZA
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Rating: 0
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Rate this recipe!
Print Recipe
  • CourseMain Dish
Servings
7 Serves
Servings
7 Serves
CROCK POT PIZZA
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseMain Dish
Servings
7 Serves
Servings
7 Serves
Ingredients
  • 1 package wide egg noodles cooked according to package directions., 16 ounces
  • pound ground beef or turkey browned with
  • ¼ cup chopped onion
  • 1 jar spaghetti sauce 26 ounces
  • 1 jar sliced mushrooms drained, 4-1/2 ounces
  • teaspoons Italian seasoning
  • 1 package sliced pepperoni halved, 3-1/2 ounces
  • 3 cups shredded part-skim mozzarella cheese 12 ounces
  • 3 cups shredded cheddar cheese 12 ounces
Instructions
  1. Cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, mushrooms and Italian seasoning.
  2. Drain noodles.
  3. In a 5-qt. slow cooker coated with cooking spray, spread a third of the meat sauce.
  4. Cover with a third of the noodles and pepperoni.
  5. Sprinkle with a third of the cheese.
  6. Repeat layers twice.
  7. Cover and cook on low for 3-4 hours, until heated through and cheese is melted.
  8. Yield: 6-8 servings
  9. I added black olives, what are your favorite pizza toppings? You can add anything you would like on pizza.
  10. * A tip. . . The noodles will dry out on the top. Add a little spaghetti sauce to the top to keep the moisture in.
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