Imagine all the great fixins' and flavors of your favorite cheeseburger tucked into a flaky crust (from prepared dough) and you've got this delicious main course pie.
box Pillsbury™ refrigerated pie crusts, softened as directed on box
lb lean (at least 80%) ground beef
large onions, chopped (1 cup)
oz prepared cheese product (from 16-oz loaf), cubed (about 2 cups)
cup Thousand Island dressing
teaspoons yellow mustard
round dill pickle chips or 8 oblong dill pickle slices
teaspoon sesame seed
plum (Roma) tomatoes, sliced
Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
In 12-inch skillet, cook ground beef and onions over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
Stir in cheese, dressing and the mustard. Reduce heat to low; cook 2 to 3 minutes, stirring occasionally, until cheese is melted. Spoon beef mixture into crust-lined pie plate. Arrange pickle chips over beef mixture.
Top with second crust; seal edge and flute. Sprinkle with sesame seed. Cut slits in several places in top crust. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
Bake 30 to 40 minutes or until crust is golden brown. Let stand 10 minutes before serving. Top pie with lettuce and tomatoes. Serve with ketchup and mustard if desired.
Here's an easy way to cover the crust edge with foil: Cut a 12-inch square of foil, then cut out an 8-inch round from the center. Place the foil "frame" over the pie.
Serve a crisp green tossed salad with this hearty pie. Then, treat everyone to milk shakes for dessert.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.