Muffin-Cup Cheddar Beef Pies
My kids love these beef rolls so much that I always make extra since they heat up so quickly. I give them their choice of dipping sauces—spaghetti sauce or ranch dressing are the top picks. —Kimberly Farmer, Wichita, Kansas
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 20
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 2 pounds ground beef
- 1-1/2 teaspoons italian seasoning
- 2 loaves (1 pound each) frozen bread dough
- 1 can (8 ounces) mushroom stems and pieces drained
- 1-1/4 cups shredded cheddar cheese
- spaghetti sauce warmed
- Carbohydrate 0.111053313301282 g
- Cholesterol 30.84428116 mg
- Fat 6.80541530160256 g
- Fiber 0.0176460170941475 g
- Protein 8.45736656935769 g
- Saturated Fat 2.66110185363795 g
- Serving Size 1 1 meat pies. (46g)
- Sodium 29.9797826379487 mg
- Sugar 0.0934072962071345 g
- Trans Fat 0.974204819992563 g
- Calories 98 calories
Let dough stand at room temperature 30 minutes or until softened. Preheat oven to 350degrees. Meanwhile, in a Dutch oven, cook beef over medium heat 12-15 minutes or until no longer pink, breaking into crumbles; drain. Stir in mushrooms, cheese and seasonings., Divide each loaf into 10 portions; roll each into a 4-in. circle. Top with 1/4 cup filling; bring edges of dough up over filling and pinch to seal., Place meat pies in greased muffin cups, seam side down. Bake 20-25 minutes or until golden brown. Serve with spaghetti sauce. Freeze option: Freeze cooled beef pies in a resealable plastic freezer bag. To use, reheat beef pies on greased baking sheets in a preheated 350degrees oven until heated through.
