Muffin-Cup Cheddar Beef Pies
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 (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.
Freeze option: Freeze cooled beef pies in a resealable plastic freezer bag. To use, reheat beef pies on greased baking sheets in a preheated 350° oven until heated through.
Yield: 20 meat pies.