Ingredients

• 2 loaves (1 pound each) frozen bread dough
• 2 pounds ground beef
• 1 can (8 ounces) mushroom stems and pieces, drained
• 1-1/4 cups (5 ounces) shredded cheddar cheese
• 1-1/2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Spaghetti sauce, warmed or Ranch Dressing

Preparation

1. Let dough stand at room temperature 30 minutes or until softened.
2. Preheat oven to 350°.
3. Meanwhile, in a Dutch oven, cook beef over medium heat 12-15 minutes or until no longer pink, breaking into crumbles; drain.
4. Stir in mushrooms, cheese and seasonings.
5. Divide each loaf into 10 portions; roll each into a 4-in. circle. Top with 1/4 cup filling; bring edges of dough up over filling and pinch to seal.
6.  Place meat pies in greased muffin cups, seam side down.
7. Bake 20-25 minutes or until golden brown.
8. Serve with spaghetti sauce or Ranch Dressing.

Freeze Option

1. Freeze cooled beef pies in a resealable plastic freezer bag.
2. To use, reheat beef pies on greased baking sheets in a preheated 350° oven until heated through.

Yield: 20 meat pies.