1 teaspoon active dry yeast Filling:
2 tablespoons sugar, divided 1 pound lean ground beef
3/4 cup warm water, divided 1/4 cup sliced mushrooms
2 tablespoons butter, softened 1 8 oz. can tomato sauce
2 tablespoons nonfat dry milk 2 tablespoons taco seasoning
1 egg, beaten 1 egg, beaten
1/2 teaspoon salt 1/2 cup shredded cheese
2 cups flour 1/4 cup sliced olives
In a mixing bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand for 5 minutes. Add butter, milk powder, egg, salt and remaining sugar and flour. Add enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
**I use a Bosch so I just add flour until it scrapes the sides, then let it mix for 10 minutes. Then you don't have to let it rise for an hour, it's just ready to go.
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 dough down. Turn onto a lightly floured surface; roll into a 15 in. x 12 in 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 on end, fold alternating strips at an angle over filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes. Brush with reserved egg. Bake at 350 for 25-30 minutes or until golden brown. Transfer to wire rack. Yield: 12-15 servings.
Karin Jacobson
