| 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.
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”