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| 1 x ca. 450 g | White bread dough loaf ; fro |
| 1 x ca. 450 g | Lean ground beef ; round |
| 1/2 Tasse | Mushrooms chopped |
| 1/2 Tasse | onion finely chopped |
| 1/4 Tasse | green bell pepper chopped |
| 1/2 Tasse | skim milk evaporated |
| 3 Esslöffel | Dry bread crumbs ; fine |
| 1 1/2 Teelöffel | oregano dried |
| 1/2 Teelöffel | red pepper crushed |
| 1 Teelöffel | Fennel seed crushed |
| 30 Milliliter | Garlic minced |
| 3/4 Tasse | tomato sauce |
| 1 Teelöffel | sugar |
| 1/4 Teelöffel | salt |
| | Vegetable cooking spray |
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Thaw bread dough.
Combine ground round and next 9 ingredients in a large skillet; stir well. Cool over medium heat 10 minutes of until meat is browned, stirring crumble meat. Add 3/4 cup tomato sauce, sugar, and salt; cook 6 minutes, stirring occasionally. Remove from heat; let mixture cool slightly.
Divide dough into 8 equal portions. Working with 1 portion a t a tim (cover remaining portions to keep dough from drying out), roll each portion to 1/8-inch thickness. Place on a large baking sheet coated with cooking spray, and pat each portion into a 6-inch circle with floured fingertips.
Spoon 1/3 cup meat mixture onto half of each circle; moisten edges of doug with water. Fold dough over filling; press edges together with a fork to seal. Lightly coat with cooking spray.
Bake at 375xF for 20 minutes or until golden. Remove from oven, and lightly coat again with cooking spray. Serve warm.
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