• 1 pound white bread dough loaf, frozen
• 1 pound lean ground beef, round
• 1/2 cup mushrooms, chopped
• 1/2 cup onion, finely chopped
• 1/4 cup green bell pepper, chopped
• 1/2 cup evaporated skim milk
• 3 tablespoons dry bread crumbs, fine
• 1-1/2 teaspoons dried oregano
• 1/2 teaspoon crushed red pepper
• 1 teaspoon fennel seed, crushed
• 3 cloves garlic, minced
• 3/4 cup tomato sauce
• 1 teaspoon sugar
• 1/4 teaspoon salt
• vegetable cooking spray

Thaw bread dough. Combine ground round and next 9 ingredients in a large skillet; stir well. Cool over medium heat 10 minutes of until meat is browned, stirring to crumble meat. Add 3/4 cup tomato sauce, sugar, and salt; cook 6 minutes, stirring occasionally. Remove from heat; let mixture cool slightly. Divide dough into 8 equal portions. Working with 1 portion a t a time (cover remaining portions to keep dough from drying out), roll each portion to 1/8-inch thickness. Place on a large baking sheet coated with cooking spray, and pat each portion into a 6-inch circle with floured fingertips. Spoon 1/3 cup meat mixture onto half of each circle; moisten edges of dough with water. Fold dough over filling; press edges together with a fork to seal. Lightly coat with cooking spray. Bake at 375xF for 20 minutes or until golden. Remove from oven, and lightly coat again with cooking spray. Serve warm.

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