Created by Chef shapeweaver on February 27, 2015
Step 1: Preheat oven to 400°F.
Step 2: In a microwave-safe bowl, combine soup and sour cream; mix well.
Step 3: Add meatballs,covering with soup mixture,mix in pepper and oregano.
Step 4: Stir in mixed veggies,cover and microwave for 3 to 5 minutes.
Step 5: Stir well and set aside.
Step 6: Divide pie dough into four equal pieces.
Step 7: On a lightly floured surface,roll into circles(the circles don't have to be perfect).
Step 8: Place in 2 lightly oiled or sprayed 16 ounce round mini casserole dishes.
Step 9: To each dish add a piece of dough, overlapping dough and trim edges.
Step 10: Bake for about 6 to 8 minutes, or until lightly browned.
Step 11: Remove from oven and add half of soup/vegetable/meatball(6 meatballs in each) mixture to each casserole dish.
Step 12: Top with remaining circles of pie dough.
Step 13: Bake 30 to 35 minutes, or until crust is desired color.