Ingredients
1 lb. lean ground beef
1/2 c. Italian bread crumbs
2 cloves garlic, minced
1/4 c. fresh Italian parsley
1 tsp. crushed red pepper flakes
kosher salt
Freshly ground black pepper
1 lb. store-bought or refrigerated pie crust
1/2 c. marinara
1 1/2 c. mozzarella
1 large egg, beaten with 1 tbsp. water
Preparation
Step 1Preheat oven to 350º and line two baking sheet with parchment paper. Make mini meatballs: In a large bowl, combine ground beef, bread crumbs, garlic, parsley, and crushed red pepper flakes and season with salt and pepper. Roll into meatballs and transfer to one prepared baking sheet. Bake until browned and cooked through, 15 minutes. Step 2On a floured work surface, roll out pie crust into a large rectangle and slice off rounded edges (if using store-bought). Slice into four strips.Step 3Spoon marinara, meatballs, and mozzarella onto bottom halves of pie crust strips and fold over tops.Step 4Use your fingers to pinch to seal and press the twines of a fork to crimp. Brush with egg wash and transfer to prepared baking sheet.Step 5Bake until golden and puffy, 18 to 20 minutes.
