Muffin Cup Beef and Cheddar Pies


2 loaves refrigerated bread dough

2 pounds ground beef

1 can (8 ounces) mushroom stems and pieces, drained

1-1/4 cups shredded cheddar cheese

1-1/2 teaspoons Italian seasoning

1 clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon pepper

Homemade or Store Bough Marinara Sauce, warmed



Servings: 20
Amount per serving
Calories 215
% Daily Value*
Total Fat 6.6g 8%, Saturated Fat 2.8g 14%, Cholesterol 47mg 16%, Sodium 443mg 19%, Total Carbohydrate 19.7g 7%, Dietary Fiber 1.5g 6%, Total Sugars 4.5g , Protein 18.6g , Vitamin D 42mcg 208%, Calcium 49mg 4%, Iron 10mg 56%, Potassium 334mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Muffin Cup Beef and Cheddar Pies

Imagine a cheese, mushroom and beef burger all wrapped up in its own bun then dipped in marinara sauce for another layer of flavor.

Takes 45 minutes. Makes 20 Meat Pies.



Preheat oven to 350°. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles, 12-15 minutes; drain. Stir in mushrooms, cheese and seasonings.

Divide each loaf into 10 portions; roll each into a 4-in. circle. Top with 1/4 cup filling; bring edges of dough up over filling and pinch to seal.

Place meat pies in greased muffin cups, seam side down. Bake until golden brown, 20-25 minutes. Serve with warm Marinara sauce for dipping.

Note: Cooled, put beef pies in a freezer container. To use, reheat beef pies on greased baking sheets in a preheated 350° oven until heated through.