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Ingredients
- 1 teaspoon active dry yeast
- 2 tablespoons sugar, divided
- 3/4 cup warm water (110° to 115°), divided
- 2 tablespoons butter, softened
- 2 tablespoons nonfat dry milk powder
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- FILLING:
- 1 pound lean ground beef (90% lean)
- 1/4 cup sliced fresh mushrooms
- 1 can (8 ounces) tomato sauce
- 2 tablespoons taco seasoning
- 1 large egg, lightly beaten
- 1/2 cup shredded cheddar cheese
- 1/4 cup sliced ripe olives
Directions
- 1. In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand for 5 minutes. Add the butter, milk powder, egg, salt, remaining sugar and water and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
- 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- 3. In a large skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Set aside 1 tablespoon beaten egg. Stir remaining egg into beef mixture. Cool completely.
- 4. Punch dough down. Turn onto a lightly floured surface; roll into a 15x12-in. rectangle. Place on a greased baking sheet. Spread filling lengthwise down center third of rectangle. Sprinkle with cheese and olives.
- 5. On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes.
- 6. Brush with reserved egg. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts
1 each: 154 calories, 5g fat (3g saturated fat), 48mg cholesterol, 328mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 9g protein.
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