agassifan veggie beef pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
24 oz bread dough2 roasted bell peppers1 medium summer squash4 C chopped broccoli1 C shredded cheddar cheese (or your favourite)1 C chopped tomatoes (canned or fresh)1 C chopped onion6 oz cooked, shredded beef (or whatever meat you choose...optional)
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.
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.
Nutritional Info 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
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