Serves: 6
Total Calories: 362
Yield: 6
Flatten 1 Texas roll or 2 dinner rolls combined into a 6-7-inch circle. Heat roast beef following instructions on package. Remove from au jus and set aside. Melt butter in skillet. Add onion, green pepper and mushrooms and cook until tender. Shred roast beef and divide evenly between the 6 dough circles. Top with equally divided onion mixture and provolone cheese. Fold roll in half over filling, like a turnover. Press and seal edges together with a fork. Brush the top of each stuffed pie with a little water and sprinkle with shredded Parmesan cheese. Place on a sprayed baking sheet and bake at 350°F 20-25 minutes. If desired serve au jus as a dip with pies.
This Philly Stuffed Pies recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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