Yield: 4 Servings
|1 medium||Onion; sliced|
|1 medium||Green pepper; sliced|
|8 ounces||Mushrooms; sliced|
|8 ounces||Roast beef; shaved|
|3 tablespoons||Worchestershire sauce|
|¾ teaspoon||Garlic powder|
|1||Loaf frozen white bread Dough; thawed|
|3 tablespoons||Olive oil|
|1 teaspoon||Crushed garlic|
|4 cups||Asst. shredded cheeses|
|¼ cup||Parmesan cheese; grated|
Saute vegetables in 1 tb. olive oil until limp; add roast beef. Saute for three more minutes. Add Worchestershire sauce and seasonings; cook 2-3 minutes more and remove from heat. Set aside.
Dust work surface with flour and roll out bread dough to fit a 10" x 15" cookie sheet. Grease cookie sheet; fit dough into pan, making a rim of dough around edges of pan. Brush with remaining 2 tb. olive oil and spread crushed garlic over entire surface of dough. Top with a light layer of shredded cheese, then meat/vegetable mixture, distributing evenly. Top with remaining shredded cheese, then Parmesan. Bake at 400 degrees F. for 20-25 minutes or until cheese is melted and bubbly. Let sit 5 minutes before cutting and serving.
Date: Wed, 12 Jun 1996 23:05:34 -0400 From: Carol Taillon <taillon@...> MC-Recipe Digest V1 #117
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .