Recipe by LonghornMama
Submitted to Taste of Home by Lucile Proctor, whose daughter, after entering in a state 4-H beef cooking contest, won a trip to a national competition with the recipe. This is a fun recipe to make with the kids. Makes a great dinner with a green salad. I haven't tried making the dough in a bread machine but am sure it would work well, too.
- 1 teaspoon active dry yeast
- 2 tablespoons sugar, divided
- 3⁄4 cup warm water, divided (110 to 115 degrees)
- 2 tablespoons butter, softened
- 2 tablespoons nonfat dry milk powder
- 1 egg, beaten
- 1⁄2 teaspoon salt
- 2 cups all-purpose flour
- 1 lb lean ground beef
- 1⁄4 cup sliced mushrooms
- 1 (8 ounce) can tomato sauce
- 2 tablespoons taco seasoning
- 1 egg, beaten
- 1⁄2 cup shredded cheddar cheese
- 1⁄4 cup sliced ripe olives
Directions See How It's Made
- In a mixing bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand 5 minutes.
- Add butter, milk powder, egg, salt and remaining sugar and water. Stir in enough flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour.
- In a 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.
- Punch down dough. Turn onto a lightly floured surface; roll into a 15x12 inch rectangle. Place on a greased baking sheet.
- Spread filling lengthwise down center third of rectangle. Sprinkle with cheese and olives.
- On each long side, cut 1 inch wide strips about 2 1/2 inches 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.
- Brush with reserved egg. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove from pan to a wire rack.