Ingredients
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1 teaspoon active dry yeast
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2 tablespoons sugar, divided
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3/4 cup warm water, divided (110 to 115 degrees)
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2 tablespoons butter, softened
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2 tablespoons nonfat dry milk powder
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1/2 teaspoon salt
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2 cups all-purpose flour
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1 lb lean ground beef
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1/4 cup sliced mushrooms
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1 (8 ounce) can tomato sauce
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2 tablespoons taco seasoning
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1/2 cup shredded cheddar cheese
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1/4 cup sliced ripe olives
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1 egg, beaten
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1 egg, beaten
Instructions
- In a mixing bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand 5 minutes.
- Add butter, milk powder, egg, salt and remaining sugar and water. Stir in enough flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour.
- In a skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Set aside 1 tablespoon beaten egg. Stir remaining egg into beef mixture. Cool completely.
- Punch down dough. Turn onto a lightly floured surface; roll into a 15x12 inch rectangle. Place on a greased baking sheet.
- Spread filling lengthwise down center third of rectangle. Sprinkle with cheese and olives.
- On each long side, cut 1 inch wide strips about 2 1/2 inches into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes.
- Brush with reserved egg. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove from pan to a wire rack.