Philly Stuffed Pies



6 servings



6 Rhodes Texas White or
Wheat Rolls or
12 Rhodes Dinner Rolls, thawed to room temperature
1-1/8 lb. pkg. pre-cooked Beef Roast Au Jus
1 tbsp. butter
1 md. size yellow onion, sliced thin
1 md. size green pepper, chopped
8 oz. fresh sliced mushrooms
6 oz. 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 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. for 20-25 minutes.

Author's Comments

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

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