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Muffin-Cup Cheddar Beef Pies

 Muffin-Cup Cheddar Beef Pies
My kids love these beef rolls so much that I always make extra since they heat up so quickly. I give them their choice of dipping sauces—spaghetti sauce or ranch dressing are the top picks. —Kimberly Farmer, Wichita, Kansas
10 ServingsPrep: 25 min. + standing Bake: 20 min.


  • 2 loaves (1 pound each) frozen bread dough
  • 2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 1-1/4 cups (5 ounces) shredded cheddar cheese
  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Spaghetti sauce, warmed


  • Let dough stand at room temperature 30 minutes or until softened.
  • Preheat oven to 350°. Meanwhile, in a Dutch oven, cook beef over
  • medium heat 12-15 minutes or until no longer pink, breaking into
  • crumbles; drain. Stir in mushrooms, cheese and seasonings.
  • Divide each loaf into 10 portions; roll each into a 4-in. circle. Top
  • with 1/4 cup filling; bring edges of dough up over filling and pinch
  • to seal.
  • Place meat pies in greased muffin cups, seam side down. Bake 20-25
  • minutes or until golden brown. Serve with spaghetti sauce. Yield: 20
  • meat pies.
Freeze option: Freeze cooled beef pies in a resealable plastic freezer bag. To use, reheat beef pies on greased baking sheets in a

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Muffin-Cup Cheddar Beef Pies (continued)

Editor's Note: preheated 350° oven until heated through.