1 lb Lean Ground Beef 1/4 t Salt
2 oz Pepperoni; Chopped,1/3 C Abt 8 oz Tomato Sauce; 1 Cn
1/3 c Bread Crumbs; Dry 8 oz Mushroom Stems & Pieces; *
1 ea Egg; Lg 1/4 c Ripe Olives; Pitted, Sliced
1/2 t Oregano Leaves 1 c Mozzarella Cheese; Shredded
* 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.
Yields
6 servings