Prep: 25 min. + standing Bake: 20 min.
20 meat pies
2 meat pies: 482 calories, 19g fat (7g saturated fat), 71mg cholesterol, 850mg sodium, 45g carbohydrate (4g sugars, 4g fiber), 29g protein.
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 shredded cheddar cheese
1-1/2 teaspoons Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Spaghetti sauce, warmed
1. Let dough stand at room temperature until softened, about 30 minutes. Preheat oven to 350°. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles, 12-15 minutes; drain. Stir in mushrooms, cheese, and seasonings.
2. 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.
3. Place meat pies in greased muffin cups, seam side down. Bake until golden brown, 20-25 minutes. Serve with spaghetti sauce.
Freeze option: Freeze cooled beef pies in a freezer container. To use, reheat beef pies on greased baking sheets in a preheated 350° oven until heated through.