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Bake-Off® Contest 45, 2012
Staten Island, New York

Meatball Minestrone Bake

It's Italian night! Progresso® minestrone soup and Pillsbury® crescents give a jump start to an easy dinner bake.

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  • prep time 25 min
  • total time 1 hr 20 min
  • ingredients 16
  • servings 8
 

Ingredients

3/4
teaspoon oregano leaves
1/4
teaspoon basil leaves
1/4
teaspoon garlic powder
1/4
teaspoon lemon peel
1/4
teaspoon ground black pepper
1 1/2
lb extra lean (at least 90%) ground beef
3/4
cup Progresso® Italian style bread crumbs
1/4
cup chopped onion
3/4
cup milk
1
egg
1
teaspoon kosher (coarse) salt
1
can (19 oz) Progresso® High Fiber homestyle minestrone soup
2
tablespoons grated Parmesan cheese
1
can Pillsbury® Place 'n Bake® refrigerated crescent rounds
1
tablespoon Crisco® 100% Extra Virgin Olive Oil
2
cups shredded Italian cheese blend (8 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. In small bowl, stir together oregano, basil, garlic powder, lemon peel and black pepper. Reserve 3/4 teaspoon of mixture; set aside. In large bowl, mix ground beef, bread crumbs, onion, milk, egg, salt and remaining seasoning mix until thoroughly combined. Form into sixteen 2-inch meatballs. Pour soup into ungreased 13x9-inch (3-quart) glass baking dish; top with meatballs.
  • 2 Bake 35 minutes or until bubbly.
  • 3 Meanwhile, in small bowl, mix reserved 3/4 teaspoon seasoning mixture and Parmesan cheese. Unroll each crescent round to make a strip; place strips on piece of foil. Brush strips with olive oil; sprinkle generously with Parmesan cheese mixture.
  • 4 Remove baking dish from oven. Reduce oven temperature to 350°F. Sprinkle meatballs with Italian cheese. Place seasoned crescent strips in a diagonal pattern on top of cheese, cutting to fit if necessary and not crisscrossing the strips.
  • 5 Bake an additional 20 to 24 minutes or until cheese is melted and strips are golden brown. Serve in bowls.
  • 1 Heat oven to 400°F. In small bowl, stir together oregano, basil, garlic powder, lemon peel and black pepper. Reserve 3/4 teaspoon of mixture; set aside. In large bowl, mix ground beef, bread crumbs, onion, milk, egg, salt and remaining seasoning mix until thoroughly combined. Form into sixteen 2-inch meatballs. Pour soup into ungreased 13x9-inch (3-quart) glass baking dish; top with meatballs.
  • 2 Bake 35 minutes or until bubbly.
  • 3 Meanwhile, in small bowl, mix reserved 3/4 teaspoon seasoning mixture and Parmesan cheese. Unroll each crescent round to make a strip; place strips on piece of foil. Brush strips with olive oil; sprinkle generously with Parmesan cheese mixture.
  • 4 Remove baking dish from oven. Reduce oven temperature to 350°F. Sprinkle meatballs with Italian cheese. Place seasoned crescent strips in a diagonal pattern on top of cheese, cutting to fit if necessary and not crisscrossing the strips.
  • 5 Bake an additional 20 to 24 minutes or until cheese is melted and strips are golden brown. Serve in bowls.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
480
(
Calories from Fat
230),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
11g,
11%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
120mg
120%;
Sodium
1270mg
1270%;
Total Carbohydrate
27g
27%
(Dietary Fiber
2g
2%
  Sugars
6g
6%
),
Protein
35g
35%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
25%;
Iron
25%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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