The Cooking Nerd Presents: Muenster Pie!
Hello! For those of you who do not know, I cook. I cook a lot. Well, I like to cook a lot, but try to tone it down since I don't have a handy helpful group of mouths living with me to eat said cooking.
For my first entry, I am going to discuss a personal creation. This is my own recipe, and I hope that it will be used in a few more kitchens! I've never had anyone who didn't like this dish (although a few people who don't like, but aren't allergic to, mushrooms didn't know that I included them!) *Smiles wickedly* They never noticed anyway.
Muenster pie is a main course meat pie dish. This is definately not diet food! A standard sized pie tin will work with 2 regular sized cresent roll containers nicely. The filling will likely mound above the plane of the tin... just make sure to pinch the top and bottome dough sections together to hold it in!
1 to 2 lb(s). beef (ground)
12-16 OZ crescent roll dough.
16 slices Meunster cheese.
3/4 teaspoon each of Garlic powder, Basil, Dill, and Corriander.
6 tablespoons Hoisin sauce.
1/2 to 1 cup mushrooms, and 1/2 to 1 cup onion (chopped)
a few pinches garlic powder, white pepper, and lemon pepper (seperate in a dish).
Chop and Sautee the onion and mushroom (a little oil and a little water in a pan on high heat).
Brown the beef, scrambled.
Spray (if desired, the dough won't stick badly as is) a pie tin and press crescent roll dough onto it. Take up to the edge, pressing thin. Broil to a light golden color.
Mix all seasonings except those seperated in the dish, and hoisin with the beef, onion, and mushroom.
Add half the meunster to the bottom of the pie, then add the beef mix, then the rest of the meunster.
Cover with more crescent roll dough.
Bake 10-15 minutes.
Top with the 'pinches' of seasoning.
Broil and rotate to make the top nice and golden!
Serve warm! Microwaves nicely (just make sure to get the middle hot).