Muffin-Cup Cheddar Beef Pies

• 2 loaves (1 pound each) frozen bread dough
• 2 pounds ground beef
• 1 can (8 ounces) mushroom stems and pieces, drained
• 1-1/4 cups shredded cheddar cheese
• 1-1/2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Spaghetti sauce, warmed

1. Let dough stand at room temperature until softened, about 30 minutes. Preheat oven to 350u0b0. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles, 12-15 minutes; drain. Stir in mushrooms, cheese and seasonings.
2. Divide each loaf into 10 portions; roll each into a 4-in. circle. Top with 1/4 cup filling; bring edges of dough up over filling and pinch to seal.
3. Place meat pies in greased muffin cups, seam side down. Bake until golden brown, 20-25 minutes. Serve with spaghetti sauce.
4. Freeze cooled beef pies in a freezer container. To use, reheat beef pies on greased
5. in a preheated 350u0b0 oven until heated through.

loaves, ground beef, mushroom stems, cheddar cheese, italian seasoning, garlic, salt, pepper

Taken from www.tasteofhome.com/recipes/muffin-cup-cheddar-beef-pies/ (may not work)