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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 8 |
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My husband and I developed this recipe for the restaurant we own and operate. We make a limited number each day and never have a problem selling out.Judie Sadighi, Twain Harte, California Ingredients:
2 pounds ground beef |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 can (4 ounces) mushroom stems and pieces, drained |
1/3 cup chopped green onions |
1/4 cup minced fresh parsley |
2 tablespoons butter or margarine |
2 medium tomatoes, diced |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1/4 cup grated parmesan cheese |
dough: |
4 cups king arthur unbleached all-purpose flour |
4 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup shortening |
1-1/2 cups milk |
spaghetti sauce, warmed |
shredded mozzarella cheese and additional parmesan cheese, optional |
Directions:
1. In a skillet, cook beef over medium heat until no longer pink; drain. Add salt and pepper; remove and set aside. In the same skillet, saute mushrooms, onions and parsley in butter until tender. Add tomatoes; simmer for 5 minutes. Add the olives, Parmesan cheese and beef; mix well. Cool. In a large bowl, combine flour, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk. Turn onto a floured surface; knead 10 times. Divide dough into eight portions. Roll each into an 8-in. circle. Place on greased baking sheets. Mound about 1/2 cup filling on half of each circle. Fold dough over filling and press edges with a fork to seal. Bake at 375&$deg; for 30 minutes or until golden brown. Top with spaghetti sauce and cheese if desired. Yield: 8 servings.
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