Total Time
35mins
Prep 15 mins
Cook 20 mins

From chatelaine magazine.

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. Lightly coat a large wide saucepan with oil and set over medium-high heat.
  3. Crumble meat into pan. Using a fork stir frequently to keep meat crumbly.Cook until no pink remains 4 to 6 minutes.
  4. Drain off fat and liquid, then place meat into bowl.
  5. Add more oil to coat pan. Add mushrooms and stir often until brown around edges,5 minutes. Add onion,pepper and olives. Stir often until onions starts to soften,3 minutes.
  6. Return meat to pan. Stir in pasta sauce, 3cups of cheese and 2 teaspoons of oregano. Stir often until hot,3minutes.
  7. Scrape into 9x9x13 inch baking dish.Smooth surface.
  8. On a lightly floured surface,roll dough into a 10x14 inch rectangle.Place over filling.Press edges onto side of dish.Lightly brush top with oil.
  9. Sprinkle with remaining 1 cup cheese anbd 1 teaspoon oregano.
  10. Bake in center of oven until golden and filling is bubbly,20-25 minutes.
  11. Let stand 10 minutes before serving to allow filling to thicken a little.

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