Recipe - Chili Dog Pie

ROLLS
1 tablespoon Yeast, dry
One fourth cup ;water, warm
One half teaspoon Sugar or honey
1 cup ;water, warm
1 tablespoon Olive oil
4 cup Flour, unbleached or whole
wheat flour

FILLING
7/8 cup ;water, boiling
1 cup TVP granules or flakes
1 md Onion; chopped
One half Green pepper; chopped
1 Garlic clove; minced
1 cup Mushrooms (6 large); chopped
2 teaspoon Olive oil
1 tablespoon Olive oil
1 teaspoon Cumin
2 teaspoon Chili powder
1 teaspoon Oregano
One half teaspoon Salt
1 lg Tomato; chopped OR
8 ounce Tomato sauce

Dissolve the yeast in One fourth cup warm water and honey, and let stand a few
minutes. Add 1 cup of warm water and 1 tbs olive oil. Stir in the flour.

Turn the dough out onto a work surface and knead for 5 minutes or more
until smooth, adding more flour if needed. Cover and let rise for an hour.

For the filling:

Mix the boiling water and TVP. Let it stand while you prepare the
vegetables.

Heat a nonstick skillet and add 2 tsp olive oil.
Saute the onons, pepper and garlic a few minutes to soften, then remove to
a bowl.

Heat the pan again and add 1 Tbsp olive oil. Saute the reconstituted TVP a
minute or two, sprinkling with the spices. Cook a few minutes and add the
tomato or tomato sauce.

Punch down the risen dough and divide into 2 balls.
Have 2 lightly oiled baking dishes ready. On a lightly floured surface,
roll a ball of dough out into a long oblong, about 5 inches wide. Spread
half the filling down the long side of the dough, leaving edges bare.
Roll dough over to seal filling in, pinching edges.
Cut each roll of dough into 10 pieces, placing slices on baking sheets,
seam side down. Let rise again for 20 minutes. Heat oven to 375 degrees,
and bake for 2025 minutes until lightly browned. Cool on a rack.

Per roll: 111 cal; 4 g prot; 19 g carb; 2 gm fat

The TVP Cookbook by Dorothy Bates/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini