1 lb ground meat
1 medium onion, diced small
1 cup bell pepper, diced small (2 or 3, any color)
2 cloves garlic, grated
salt, pepper, italian seasoning,
1 roll canned pizza dough, or canned bread dough. Open the package and cut the dough in half
1 cup grated cheese, your choice of flavor
2 or 3 tablespoons olive oil. If you have access to infused oil, all the better
heat the oil in a large skillet. When it is shimmering in the pan, add the bell pepper, onion, garlic and seasonings and saute till the veggies are soft, but not carmelized. Add the meat (we used deer meat but you can use any ground meat.) and brown thoroughly. Let cool, and drain if there is any juice or oil.
If the instructions on the can of dough tell you to grease the pan, do so. Preheat the oven to 350 degrees.
Roll out one half of the dough. Sprinkle about 1/2 the cheese over the dough, leaving about an inch of bare border all around. Cover the cheese with the meat mixture. Carefully roll the dough over the meat and cheese, like a jelly roll. Place on baking sheet with the seam down. Tuck the ends under.
Repeat with the other half roll of dough.
NOTE: you may not use all of the cheese or the meat. Leftover meat makes excellent tacos or omlette stuffing if you can keep people from eating it as it is!
Bake at 350 for 15 minutes, and rotate the baking pan. Cook an additional 15 minutes, and rotate again. If the bread is not golden, bake until it is.
Let cool in oven for about 10 minutes. Cut into slices about an inch and a half thick.
You can make easier to hold meat pies by cutting the unfolded dough into 4 pcs, spreading the cheese and meat over 1/2 of each quarter, and folding the dough over. Fold the seams up not down.
This recipe feeds 3 or 4.
