| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Beef, Hamburger, Main dish |
16 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Biscuit, baking mix |
| 1 |
|
Active dry yeast |
| 2/3 |
c |
Water, hot |
| 1 |
|
Beef-Tomato Freezer Mix |
| 1/4 |
c |
Water |
| 1 |
t |
Italian seasoning |
| 1 |
ds |
Red pepper sauce |
| 2 |
c |
Cheddar cheese, shredded |
| 2 |
c |
Mozaarella cheese, shredded |
| 1 |
c |
Parmesan cheese, grated |
INSTRUCTIONS
Heat oven to 425'. Mix baking mix and yeast; stir in water and beat
vigorously. Turn dough onto well-floured surface; knead until smooth,
about 20 times. Let dough rest a few minutes. While dough is resting,
dip container of frozen mix into hot water just to loosen. In 2-quart
saucepan, heat frozen mix and remaining ingredients to boiling. Reduce
heat; cover and simmer, stirring frequently, until mix is minutes.
Spoon onto bottom halves of buns; top with remaining halves. Divide
dough in half. Roll each half on ungreased baking sheet into
rectangle, 13x10 inches, or on pizza pan into 12-inch circle. Pinch
edges to make a slight rim. Spread Meat Mixture almost to edges. Top
with green pepper and cheeses. Bake until crust is brown and filling
is hot and bubbly, 15 to 20 minutes. Cut into squares or wedges. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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