Ingredients
1 teaspoon active dry yeast2 tablespoons sugar, divided3/4 cup warm water (110° to 115°), divided2 tablespoons butter, softened2 tablespoons nonfat dry milk powder1 large egg, lightly beaten1/2 teaspoon salt2 cups all-purpose flourFILLING:1 pound lean ground beef (90% lean)1/4 cup sliced fresh mushrooms1 can (8 ounces) tomato sauce2 tablespoons taco seasoning1 large egg, lightly beaten1/2 cup shredded cheddar cheese1/4 cup sliced ripe olives
Preparation
In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand for 5 minutes. Add the butter, milk powder, egg, salt, remaining sugar and water and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
In a large skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Set aside 1 tablespoon beaten egg. Stir remaining egg into beef mixture. Cool completely.
Punch dough down. Turn onto a lightly floured surface; roll into a 15x12-in. rectangle. Place on a greased baking sheet. Spread filling lengthwise down center third of rectangle. Sprinkle with cheese and olives.
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 and tuck under. Cover and let rise for 30 minutes.
Brush with reserved egg. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
