1 lb Lean Ground Beef, (I use gr.
-round)
2 oz Pepperoni sausage, minced,
-1/3 cup*
1/3 c Italian Bread Crumbs, Dry
1/2 ts Oregano Leaves
8 oz Tomato Sauce, 1 Cn
1 lg Egg, OR
1/4 c Egg Beaters 99% egg
-substitute
1/4 ts Salt
1/4 c Ripe Olives, Pitted, Sliced
8 oz Mushroom Stems & Pieces, **
1 c Low-fat Mozzarella Cheese,
-Shredded
*To remove some of the fat, I minced the pepperoni and put in a small bowl
with water and Microwave about one minutes. Drain well. * * Use 1 8-oz can
of Mushroom Stems and Pieces that has been drained.
Heat the oven to 400 degrees F. Mix the meats, bread crumbs, egg, oregano
leaves, salt and half of the tomato sauce. Press the mixture evenly against
the bottom and sides of an ungreased 10-inch pie pan. Sprinkle the
mushrooms and olives in the meat line pan then pour the remaining tomato
sauce over the vegetables. Bake uncovered for 25 minutes. The pepperoni
gives a red-flecked appearance to the meat. Sprinkle the pie with the
shredded cheese and bake an additional 5 minutes. Cool for 5 minutes then
cut into 6 wedges. NOTE: If a 10-inch pie pan is not available, use a
9-inch one but put a pan under it to catch the run off of juices. Also you
can use an 8 oz can of cut green beans or whole kernel corn in place of the
mushrooms if desired. Green pepper and onions in short strips could also be
used.
Yields
4 Servings