We have lots of onions around here since my mom has connections in her small farming town where onions are profuse! She was able to glean some onion fields last summer (go pick up the leftovers after the farmers get what they want to sell), and she passed on at least three big boxes of onions. So between the free onions and the 1/4 cow in this freezer, this recipe is perfect for my challenge!! It turned out pretty well and we ate them dipped in ranch. Yum! What isn’t delicious dipped in ranch?! This would be a great freezer meal. You can prepare is all the way through to the end, and then cover it with plastic wrap and foil. When you are ready to bake it, you can let it defrost in the refrigerator over night and then bake it just as you would from the fresh state.
- 1 pizza dough (refrigerated or this recipe that I use. If you use the homemade recipe, you’ll only use half the dough for this recipe–you can either freeze the extra dough for pizza later or double your ground beef to make two pans of stuffed bread.)
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon worchestershire sauce
- 1 tsp thyme, dried
Preheat your oven to 350.
In a skillet, over medium high heat, combine olive oil, ground beef, onion, and garlic. Season to taste with salt and pepper (I put in about 1-2 tsp salt and about 1/2 tsp pepper). Brown the meat. Stir in the worchestshire sauce and thyme. Taste to see if you need to add more salt.
Roll out your dough on a clean surface and cut into 2-3 inch squares. Coat a 8×8 pan with cooking spray. Place about 2 tablespoons meat mixture in the middle of each square and pull the four corners together. Seal the seams by pressing them together, and place the bread seam side down in the pan.
Bake for about 20-30 minutes. Check the rolls after 18-20 minutes and then continue cooking until they are browned on the top. Spread a little butter on the top of the baked bread, if desired.