| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Vegetables, Eggs | Cheese, Hamburger, Main dish, Meats, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | lb | Lean Ground Beef |
| 2 | oz | Pepperoni; Chopped,1/3 C Abt |
| 1/3 | c | Bread Crumbs; Dry |
| 1 | Egg; Lg | |
| 1/2 | ts | Oregano Leaves |
| 1/4 | ts | Salt |
| 8 | oz | Tomato Sauce; 1 Cn |
| 8 | oz | Mushroom Stems & Pieces; * |
| 1/4 | c | Ripe Olives; Pitted, Sliced |
| 1 | c | Mozzarella Cheese; Shredded |
INSTRUCTIONS
* Use 1 8-oz can of Mushroom Stems and Pieces that has been drained. Heat the oven to 400 degrees F. Mix the meats, bread crumbs, egg, oregano leaves, salt and half of the tomato sauce. Press the mixture evenly against the bottom and sides of an ungreased 10-inch pie pan. Sprinkle the mushrooms and olives in the meat line pan then pour the remaining tomato sauce over the vegetables. Bake uncovered for 25 minutes. The pepperoni gives a red-flecked appearance to the meat. Sprinkle the pie with the shredded cheese and bake an additional 5 minutes. Cool for 5 minutes then cut into 6 wedges. NOTE: If a 10-inch pie pan is not available, use a 9-inch one but put a pan under it to catch the run off of juices. Also you can use an 8 oz can of cut green beans or whole kernel corn in place of the mushrooms if desired.
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