| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Main dish, Hamburger, Beef |
16 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Biscuit; baking mix |
| 1 |
pk |
Active dry yeast |
| 2/3 |
c |
Water; hot |
| 1 |
pk |
Beef-Tomato Freezer Mix |
| 1/4 |
c |
Water |
| 1 |
ts |
Italian seasoning |
| 1 |
ds |
Red pepper sauce |
| 2 |
c |
Cheddar cheese; shredded |
| 2 |
c |
Mozaarella cheese; shredded |
| 1 |
c |
Parmesan cheese; grated |
INSTRUCTIONS
CRUST
MEAT MIXTURE
TOPPING
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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