Italian Meatball Tortes

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 3/4 cup warm whole milk (110u0b0 to 115u0b0)
• 1/4 cup sugar
• 1/4 cup shortening
• 1 large egg
• 1 teaspoon salt
• 3-1/2 to 3-3/4 cups all-purpose flour
• 1 can (5 ounces) evaporated milk
• 2 large eggs, lightly beaten
• 1 cup quick-cooking oats
• 1 cup crushed saltines
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 teaspoons salt
• 2 teaspoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 3 pounds ground beef
• 1 can (15 ounces) crushed tomatoes
• 1/2 cup chopped onion
• 1/3 cup grated Parmesan cheese
• 1-1/2 teaspoons dried basil
• 1-1/2 teaspoons dried oregano
• 1 teaspoon minced fresh parsley
• 1 teaspoon salt
• 1-1/2 cups shredded part-skim mozzarella cheese

1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1 to 1-1/2 hours.
3. In a large bowl, combine the milk, eggs, oats, saltines, onion, celery and seasonings. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet over medium heat, cook meatballs in batches until no longer pink.
4. Meanwhile, place tomatoes and onion in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Stir in the Parmesan cheese, herbs and salt.
5. Punch dough down. Divide into three portions. Roll two portions into 11-in. circles; line the bottoms and press partially up the sides of two greased 9-in. springform pans. Roll third portion into a 12x10-in. rectangle; cut into twelve 10x1-in. strips.
6. Place meatballs in prepared crusts; top with tomato mixture and mozzarella cheese. Make lattice crusts with strips of dough; trim and seal edges. Cover and let rise for 30 minutes.
7. Preheat oven to 350u0b0. Bake 30-35 minutes or until golden brown. Cut into wedges.

active dry yeast, warm water, milk, sugar, shortening, egg, salt, flour, milk, eggs, oats, saltines, onion, celery, salt, chili powder, garlic, pepper, ground beef, tomatoes, onion, parmesan cheese, basil, oregano, parsley, salt, mozzarella cheese

Taken from www.tasteofhome.com/recipes/italian-meatball-tortes/ (may not work)