Monday, November 7, 2011

Recipe Timeout: Mouth-Watering Meat Pie

Today’s recipe is great because it combines two things many Americans love:  meat and pie!  You can also experiment with how you want to make it, since you can’t really screw it up.  I offer two choices of method, and suggest two different cheeses, but I’m sure you can come up with other variations on your own.


1.5 lbs. ground beef
8 oz. cheese—I like crumbled blue cheese, or shredded cheddar
One package (4 count) Pillsbury® Crescent Rolls


Preheat oven to 350°.

Season beef with salt and pepper or other seasoning, if desired.  To cook the ground beef, either:  (1) divide the meat in half and form them into patties (one with a depression in the center); or (2) brown the ground beef as you would making tacos.  Either way, drain the grease when the beef is cooked.

Lightly grease a 9-inch pie pan.  Unroll the Crescent Rolls and divide them in half.  Do not form them into the Crescents.  Spread half of the dough to cover the bottom of the pan, and halfway up the sides. 

If you formed the beef into patties, place the patty with the depression in the pan first.  Then, place half of your cheese on top of the patty.  Stack the second patty on top, then spread the rest of the cheese on top of the second patty.  If you browned the ground beef into small pieces, mix all of your cheese with the browned beef in the skillet.  Pour the mixture into the pie pan.

Spread the remainder of the Crescent dough on top, making sure it meets the bottom layer of dough at the sides of the pan.

Bake at 350° for 20 minutes or until dough is cooked (inserted toothpick comes out clean).

Slice and serve.  Enjoy!

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