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Philly Stuffed Pies |
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Serves: 6 Print this RecipeServing: 1 pie 12 Rhodes White Dinner Rolls or 6 Rhodes White or Wheat Texas Rolls, thawed to room temperature 1 (1-pound 1-oz) package pre-cooked roast beef Au Jus 1 tablespoon butter 1 medium size yellow onion, sliced thin 1 medium size green pepper, chopped 8 ounces fresh sliced mushrooms 6 ounces sliced provolone cheese Shredded Parmesan cheese Flatten 1 Texas roll or 2 dinner rolls combined into a 6-7-inch circle. Cook 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 for 20-25 minutes. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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