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Meatball Minestrone Bake

(10)
  4 reviews
  • 25 min prep time
  • 1 hr 20 min total time
  • 16 ingredients
  • 8 servings
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It's Italian night! Progresso® minestrone soup and Pillsbury® crescents give a jump start to an easy dinner bake.

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

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)

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
480
Calories from Fat
230
% Daily Value
Total Fat
26g
39%
Saturated Fat
11g
53%
Trans Fat
2 1/2g
Cholesterol
120mg
41%
Sodium
1270mg
53%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
9%
Sugars
6g
6%
Protein
35g
35%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
25%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012 Crisco is a trademark of The J.M. Smucker Company
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