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PEPPY PIZZA PIE

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

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