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1 lb. loaf frozen white bread dough, thawed
1-1/2 lb. lean ground beef
1/2 cup chopped onion
1 can (4 oz.) sliced mushrooms, drained
1 can (8 oz.) tomato sauce
2 Tbsp. ketchup
1/2 tsp. salt
1/4 tsp. Watkins Oregano
1/4 tsp. Watkins Thyme
1/4 tsp. Watkins Basil
1/4 tsp. Watkins Parsley
1/4 tsp. Watkins Black Pepper
1 egg, beaten
Watkins Omelet and Souffle Seasoning

Divide dough in half. Use one half for this recipe and save the other half for another meal. Brown ground beef along with onions in large skillet; drain grease if necessary. Add next nine ingredients. Cover and simmer for 15 minutes. Pour into a 2-quart oval casserole. Cool to warm. Break bread dough into 20 smaller pieces and place on top of warm beef mixture. Cover and let rise 30 minutes or until dough as doubled in size. Lightly brush dough with beaten egg and sprinkle with Omelet and Souffle Seasoning. Bake, uncovered at 375 degrees (F) for 25 to 30 minutes. Serve hot.

Makes 6 servings

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Jacquelyn Cooper

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