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agassifan veggie beef pie
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....
CALORIES: 281 |
FAT: 7.8g |
PROTEIN: 12.5g |
CARBS: 38.5g |
FIBER: 2.7g