3-5-2016 9-47-20 AMMy mom and grandmother raised me to not waste food, and sometimes it’s challenging to figure out how to do something new with leftovers. I had some meatballs in my fridge, and decided to be inventive. I loved the result, and hope you do, too! You can let me know how yours turned out by emailing me at nolatw81@gmail.com. 3-5-2016 9-49-24 AM What You Will Need: 2 Stonefire Naan flatbreads (found in bakery section) (Bob’s Red Mill Gluten-Free Pizza Mix works well, too, if you are watching your gluten intake) 8-10 Meatballs with sauce, chopped up 4oz can sliced mushrooms, drained and rinsed 3oz can sliced black olives, drained and rinsed ¼ teaspoon Italian seasoning ¼ cup each Colby & Monterey Jack cheese, grated ¼ cup Mozzarella cheese, grated (Total of ½ cup cheese) 3 tri-color baby bell peppers, sliced Grated Parmesan Cheese (optional) Red Pepper Flakes (optional) Instructions: Preheat oven to 375 degrees. In a large skillet, sauté mushrooms, black olives, Italian seasoning, meatballs and sauce for 3-5 minutes. Cool and spoon over Naan flatbread. Add tri-color bell peppers. Top with Mozzarella and Colby & Monterey Jack cheeses. Bake 15-20 minutes Sprinkle with Parmesan Cheese and/or Red Pepper Flakes. By: Tammy Wilkinson, owner of Arabella's Cakes and Catering 3-5-2016 9-51-03 AM 3-5-2016 9-50-40 AM 3-5-2016 9-50-51 AM

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