Yield: 8 Servings
|1 tablespoon||Active dry yeast|
|1⅔ cup||All-purpose flour|
|1 tablespoon||Granulated sugar|
|1 teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|¾ pounds||Lean ground beef|
|1 cup||Pizza sauce|
|1 teaspoon||Dried oregano|
|1 cup||Skim-milk mozzarella, shred|
Pizza filling: In nonstick skillet, brown beef over medium heat, breaking up meat with spoon, about 3 minutes. Drain off fat; stir in pizza sauce, oregano, pepper and salt. Let cool.
Crust: In measure, combine yeast with 1 tb warm water; let stand for 10 minutes. In large bowl, combine flour, sugar, baking powder, baking soda and salt; cut in butter until crumbly. Stir in yeast mixture and buttermilk. On floured surface, knead just until dough holds together; divide into 8 pieces. Roll out each piece into 6-inch circle.
Place 2 heaping tb of filling on half of each circle of dough.
Sprinkle 2 tb mozzarella over each mound of filling. Moisten edges of dough with water; fold dough over to make half-moon shapes, sealing edges firmly with fork or fluting edges decoratively [there is a plastic kitchen device that will do all of this for you - currently on TV infomercials [1995-6].]
Brush tops with buttermilk. Place on ungreased baking sheet; bake in 350F 180C oven for about 15-20 minutes or until golden brown.
Curry Filling: In nonstick skillet over medium heat, brown ½ lb ground turkey for 3 minutes. Stir in ½ cup each diced onion, diced potato and frozen peas, ½ cup water, 1 tb curry powder, and salt and pepper to taste. Reduce heat to medium-low; cook for 12-15 minutes or until vegetables are tender. Stir in 2 tb chutney. Let cool. Source: Canadian Living magazine [Jul 95] Originator: Mabel Wong, Yellowknife, Northwest Territories, Canada Per Serving: about 280 calories, 16 g protein, 11 g fat, 29 g carbohydrate