Philly Stuffed Pies recipe

This Philly Stuffed Pie recipe is packed with classic flavor. Bake them on game day for a unique party pleaser as easy as pie.

6 Rhodes Texas™ White or Wheat Rolls or 12 Rhodes™
    Dinner Rolls, thawed to room temperature
1 (1 pound 1 ounce) package pre-cooked Beef Roast Au Jus
1 tablespoon butter
1 medium size yellow onion, sliced thin
1 medium size green pepper, chopped
8 ounces fresh sliced mushrooms
6 ounces sliced provolone cheese
Shredded Parmesan cheese

Flatten 1 Texas™ roll or 2 dinner rolls combined into a 6-7-inch circle.

Cook roast beef following instructions on package. Remove from au jus and set aside. Melt butter in skillet. Add onion, green pepper and mushrooms and cook until tender. Shred roast beef and divide evenly between the 6 dough circles. Top with equally divided onion mixture and provolone cheese. Fold roll in half over filling, like a turnover. Press and seal edges together with a fork. Brush the top of each stuffed pie with a little water and sprinkle with shredded Parmesan cheese. Place on a sprayed baking sheet and bake at 350 degrees F 20-25 minutes.

Recipe and photograph provided courtesy of Rhodes Bake N Serv - used with permission