Empanada - Spanish Meat Pie(Family Size)

• 1 lb. bacon, chopped
• 2 lb. Italian hot sausage (bulk)
• 3 green sweet peppers, sliced
• 1 large Spanish onion, sliced
• 1 can pitted black olives, sliced
• 4 hard-boiled eggs, coarsely grated
• 1/2 c. Parmesan cheese
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 2 medium tomatoes, diced
• 2 pkg. bread dough
• 1 beaten egg
• 10 oz. fresh mushrooms, sliced

1. In deep skillet, saute sausage and bacon until cooked on low heat.
2. (Do not burn or crisp bacon.)
3. With slotted spoon, transfer meat to large mixing bowl, saving juice and oil from meat.
4. In same skillet, put peppers, onion, mushrooms, olives and tomatoes. Cook on low until peppers and onion are soft.
5. Transfer to mixing bowl with slotted spoon.
6. Add black pepper, salt, Parmesan cheese and eggs; mix well.

bacon, italian hot sausage, green sweet peppers, spanish onion, black olives, eggs, parmesan cheese, salt, black pepper, tomatoes, bread dough, egg, fresh mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=878737 (may not work)