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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 281.0
  • Total Fat: 7.8 g
  • Cholesterol: 23.9 mg
  • Sodium: 426.2 mg
  • Total Carbs: 38.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 12.5 g

View full nutritional breakdown of agassifan veggie beef pie calories by ingredient
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agassifan veggie beef pie

Submitted by: AGASSIFAN
agassifan veggie beef pie

Introduction

This recipe has major WOW factor for your parties or other gatherings. I was a BIG hit at our Easter breakfast. I added beef that I needed to use up, but this pie is excellent without meat and you can use just about any vegetable that you want, as long as it isn't too "juicy" and would make the bread soggy.

Great brunch item, can be eaten warm or room temp. I made this for an Easter breakfast. Good thing to have in the fridge for a fast meal or to pack for lunch. The original recipe called for lots of sliced deli meats (salami, ham, whatever), I added mostly veggies and used some leftover beef rib meat that I had in the fridge to cut down the fat, sodium and calorie counts.

You can make your own bread dough, or use fresh, pre-made dough that is available at the supermarket. I used 1.5 bags of 16 oz store-bought bread dough, so I ended up with 8 oz of dough for a small pizza or a calzone.

Original recipe called for using a spring form pan...but whatever pan you use, make sure it has some depth to it so you can make a deep pie. I used a casserole dish for this and had no problem removing the slices.

Make sure the meat (if using) has been fully cooked before placing in the pie. Thinly slice the veggies or par-cook before adding to the pie...roasted eggplant slices (or any vegetable or leftovers) would work in this recipe.

I should have browned my bread more, before covering with foil, (see pic) but I was in a rush to get out the door, for church....
This recipe has major WOW factor for your parties or other gatherings. I was a BIG hit at our Easter breakfast. I added beef that I needed to use up, but this pie is excellent without meat and you can use just about any vegetable that you want, as long as it isn't too "juicy" and would make the bread soggy.

Great brunch item, can be eaten warm or room temp. I made this for an Easter breakfast. Good thing to have in the fridge for a fast meal or to pack for lunch. The original recipe called for lots of sliced deli meats (salami, ham, whatever), I added mostly veggies and used some leftover beef rib meat that I had in the fridge to cut down the fat, sodium and calorie counts.

You can make your own bread dough, or use fresh, pre-made dough that is available at the supermarket. I used 1.5 bags of 16 oz store-bought bread dough, so I ended up with 8 oz of dough for a small pizza or a calzone.

Original recipe called for using a spring form pan...but whatever pan you use, make sure it has some depth to it so you can make a deep pie. I used a casserole dish for this and had no problem removing the slices.

Make sure the meat (if using) has been fully cooked before placing in the pie. Thinly slice the veggies or par-cook before adding to the pie...roasted eggplant slices (or any vegetable or leftovers) would work in this recipe.

I should have browned my bread more, before covering with foil, (see pic) but I was in a rush to get out the door, for church....

Number of Servings: 10

Ingredients

    24 oz bread dough
    2 roasted bell peppers
    1 medium summer squash
    4 C chopped broccoli
    1 C shredded cheddar cheese (or your favourite)
    1 C chopped tomatoes (canned or fresh)
    1 C chopped onion
    6 oz cooked, shredded beef (or whatever meat you choose...optional)

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Directions

Prep:
Take bread dough out of refrigerator and let come to room temp. Using your food processor. thinly slice the summer squash and chop the broccoli finely. Roast the bell peppers in a high oven until slightly charred and remove seeds (or use canned roasted peppers). Chop onion medium fine. Spray pan, that you will be making the pie in, with Pam. Preheat oven to 375 degrees.

Assembly:
1) Roll out 16 oz of dough (1 bag) into a circle large enough to fit the pan and have about an inch draping over the edge.
2) Line the bottom of the dough in the pan with the thinly sliced summer squash.
3) Sprinkle 1/3 of the onions and 1/3 of the cheese, over the squash...you may also want to add some herbs here...I sprinkled in some italian seasoning and garlic powder.
4) Add your meat (optional) and sprinkle with 1/3 of the onions and 1/3 of the cheese.
5) Dollop chopped tomatoes around the pie...don't worry about spreading it out, it will spread "itself" while baking.
6) Spread chopped broccoli evenly in pie, top with the roasted peppers, and add remaining onions and cheese. You can add more herbs at this point.
7) Roll out 1/2 bag of dough (8 oz) into a circle that fits the top of your pie and pinch the edges closed. Make cuts into the top of the pie so it can "breathe". (Optional, brush top with a beaten egg to help it brown nicely).
8) Place on a foil lined baking sheet pan (to catch possible "over-flow") and bake in oven set at 375 degrees until bread is fully done. Mine took about 60 minutes...I draped a piece of Pam sprayed foil over the pie, half way through baking, so the bread could fully cook without overbrowning. Bread should make a "hollow thump" sound when tapped and fully baked.

Serving Size: 10 slices

Number of Servings: 10

Recipe submitted by SparkPeople user AGASSIFAN.






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