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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 139.1
  • Total Fat: 4.4 g
  • Cholesterol: 24.1 mg
  • Sodium: 376.4 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 1.1 g
  • Protein: 10.9 g

View full nutritional breakdown of pizza bun mix calories by ingredient
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pizza bun mix

Submitted by: HJSZAKACS

Introduction

Fun party food! Fun party food!
Number of Servings: 24

Ingredients

    1 lb lean or extra lean ground turkey or chicken, scramble fried
    2 cups diced fried and drained
    1 cup green pepper, diced
    2 yellow peppers, diced
    2 cups fresh mushrooms diced
    1 large onion, diced
    2 cups tomato sauce
    dash of oregano
    3 cups grated skim milk mozzarella

Directions

Scramble fry the turkey, drain any fat, set aside in a large mixing bowl, fry the diced ham, drain and mix with the turkey. Using the same pan, sautee the onions, peppers and mushrooms and add to the beef/bacon mixture. You may have to add a little water to sautee as the veggies may get a little dry. Add the tomato sauce, grated cheese, and oregano. Mix well. Divide into 28 small patties by tablespoon full, and freeze in layers of wax paper. When ready to use, place a pattie on one half of a dinner roll or bun and bake in the oven at 400F until bubbly and hot. These are a nice quick lunch and kids love them!

Number of Servings: 24

Recipe submitted by SparkPeople user HJSZAKACS.






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  • 2 of 2 people found this review helpful
    "2 cups diced fried and drained" -- after clicking into ingredient details I see you mean ham, but you might want to update it on the first part. Looks yummy! Never heard of this but adding it to my "will try" pile. :-) - 4/15/09

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  • Incredible!
    1 of 1 people found this review helpful
    THIS IS THE BEST PIZZA BUN MIX EVER!!
    - 2/24/09

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  • this looks great - 4/19/10

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  • Am looking forward to trying this...it looks great, and after looking down in the instructions...the "2 cups diced, fried and drained" means Ham....was a little confusing at first. Thanks for the idea. - 1/22/10

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