| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Beef dishes, One dish me |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean Ground Beef |
| 1/3 |
c |
Dry Bread Crumbs |
| 1 |
lg |
Egg |
| 1 1/2 |
ts |
Chopped Fresh Oregano; Or 1/2 Tsp Dried |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Sliced Mushrooms |
| 1 |
sm |
Green Bell Pepper |
| 1/3 |
c |
Chopped Pepperoni; (2 Oz.) |
| 1/4 |
c |
Sliced Ripe Olives |
| 1 |
c |
Spaghetti Sauce |
| 1 |
c |
Shredded Mozzarella Cheese; (4 Oz.) |
INSTRUCTIONS
Heat oven to 400 degrees. Mix beef, bread crumbs, egg, oregano and salt;
press evenly against bottom and side of ungreased pie plate, 9x1 1/4
inches. Sprinkle mushrooms, bell pepper, pepperoni, and olives into
meat-lined plate. Pour spaghetti sauce over toppings.
Bake uncovered 25 minutes or until beef is no longer pink in center and
juice is clear; carefully drain. Sprinkle with cheese. Bake about 5 minutes
longer or until cheese is light brown. Let pie stand 5 minutes before
cutting.
Recipe by: Betty Crocker's Best of Baking, 1997, pg. 189
Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Feb
08, 1998
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