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Muffin-Cup Cheddar Beef Pies

TOTAL TIME: Prep: 25 min. + standing Bake: 20 min. YIELD: 20 beef pies.
My kids love these beef rolls so much. I always make extra since they heat up so quickly. I give the kids their choice of dipping sauces—spaghetti sauce or ranch dressing are the top picks. —Kimberly Farmer, Wichita, Kansas

Ingredients

  • 2 loaves (1 pound each) frozen bread dough
  • 2 pounds ground beef
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 1-1/4 cups shredded cheddar cheese
  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Spaghetti sauce, warmed

Directions

  • 1. Let dough stand at room temperature until softened, about 30 minutes. Preheat oven to 350°. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink, crumbling the meat, 12-15 minutes; drain. Stir in mushrooms, cheese and seasonings.
  • 2. Divide each loaf of dough into 10 portions; roll each portion into a 4-in. circle. Top each circle with 1/4 cup filling; bring edges of dough up over filling and pinch to seal.
  • 3. Place meat pies in greased muffin cups, seam side down. Bake until golden brown, 20-25 minutes. Serve with spaghetti sauce.

Nutrition Facts

2 meat pies: 482 calories, 19g fat (7g saturated fat), 71mg cholesterol, 850mg sodium, 45g carbohydrate (4g sugars, 4g fiber), 29g protein.

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