Serves: 10
Total Calories: 403
Yield: 10

2 loaves Rhodes Bread Dough , thawed
1 onion diced
1/2 pound bacon, chopped
1 pound peas
1 1/2 pounds beef stew meat
1 cup water
1/2 pound carrot, sliced
2 beef bouillon cubes
5 medium potatoes, cubed
2 drops Tabasco Hot Sauce
3 stalks celery
cornstarch to thicken
1/2 cup soy sauce
2 tablespoons Worcestershire sauce

Thaw two loaves of dough until soft and risen. Fry bacon, add meat and onions brown well. Add remaining ingredients except bread dough and cornstarch. Simmer until vegetables are tender. Thicken with cornstarch. Remove from oven and prepare oven for dough. Form 1-1/2 loaves of dough into a ball and form the other 1/2 loaf into a ball. Roll out larger ball into an 18-inch circle and place in the bottom and around the sides of the Dutch oven. Fill the dough with the stew filling. Roll out smaller ball into a 12-inch circle. Cut several vent holes and place on top of filling, pinching the edges of the bottom and top together. Bake at 350°F for 35-40 minutes.

Nutritional Facts:

Serves: 10
Total Calories: 403
Calories from Fat: 62

More Recipes from the Rhodes Bake-N-Serv Cookbook Cookbook:
Campfire Twirly Dogs
Dutch Oven All-In-One Dinner
Dutch Oven Apple Strudel Pull Aparts
Dutch Oven Bacon Cheese Pull Aparts
Dutch Oven Beef Pot Pie
Dutch Oven Breadsticks
Dutch Oven Buttery Breadsticks
Dutch Oven Buttery Pull-Aparts
Dutch Oven Caramel Apple Pie
Dutch Oven Cheese Nibbles
Dutch Oven Chicago-Style Pizza
Dutch Oven Chicken Rolls
Dutch Oven Chopped Pizza
Dutch Oven Chopped Sweet Pizza
Dutch Oven Cinnamon Nut Pull-Apart
Dutch Oven Fry Bread
Dutch Oven Onion Tart
Dutch Oven Orange Blossom
Dutch Oven Sausage Turnovers
Dutch Oven Sweet Petals
Dutch Oven Texas Benders
Indian Twist Bread
Rhodes Anytime! Cinnamon Rolls
Sauerkraut Dogs
Taco Pizza
Texas Wraps