| 1 tsp Active Dry Yeast
2 Tbsp Sugar, divided
¾ cup Warm water, divided
2 cups Flour
2 Tbsp Butter
2 Tbsp Nonfat Dry Milk Powder
1 Egg, beaten
½ tsp Salt | Filling:
1 lb Ground Beef
1 can Tomato Sauce
1 Egg, beaten
½ cup Shredded Cheddar
¼ cups Mushrooms, sliced
2 Tbsp Taco Seasoning
¼ cups Black Olives, slice |
In a mixing bowl, dissolve yeast with 1 tsp sugar in ½ cup water; let stand 5 minutes. Add butter, milk powder, egg, salt, remaining sugar and water. Stir in enough flour to form soft dough. Turn onto floured surface. Knead until smooth and elastic, and place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled in size, about 1 hour. In a large skillet, cook beef and mushrooms over medium heat until browned; drain. Stir in tomato sauce and taco seasoning. Stir in all but 1 Tbsp of egg. Cool completely. Turn dough onto lightly floured surface and roll into a 15X12 rectangle. Place on greased cookie sheet. Spread filling length wise down center third of dough. Sprinkle with cheese and olives. On each side, cut 1-inch wide strips about 2½ inches to center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck underneath and let rise again for 30 minutes. Brush with reserved egg. Bake at 350º for 20-25 minutes or until golden brown. Yum-O!!!
Labels: Recipes
