Mushroom Pizza Loaf

• 1 pound ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1 cup Italian tomato sauce
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 teaspoon paprika
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dried oregano
• 1/8 teaspoon pepper
• 1 tube (13.8 ounces) refrigerated pizza crust
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup shredded cheddar cheese

1. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, mushrooms, paprika, garlic salt, oregano and pepper.
2. Unroll pizza dough onto a greased
3. ; roll into a 15x12-in. rectangle. Spoon meat mixture down the center of rectangle; sprinkle with cheeses.
4. On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Bake at 350u0b0 for 20-25 minutes or until golden brown. Freeze option: Freeze cooled unsliced pizza loaf in heavy-duty foil. To use, remove from freezer 30 minutes before reheating. Remove from foil and reheat loaf on a greased
5. in a preheated 325u0b0 oven until heated through.

ground beef, onion, green pepper, tomato sauce, mushroom stems, paprika, garlic salt, oregano, pepper, crust, mozzarella cheese, cheddar cheese

Taken from www.tasteofhome.com/recipes/mushroom-pizza-loaf/ (may not work)