Title: Home Recipes: Kangaroos
Categories: Beef
Yield: 8 Servings

2	tb	Buttermilk
CRUST
1	tb	Active dry yeast
1 2/3	c	All-purpose flour
1	tb	Granulated sugar
1	ts	Baking powder
1/2	ts	Baking soda
1/2	ts	Salt
2	tb	Butter
3/4	c	Buttermilk
PIZZA FILLING
3/4	lb	Lean ground beef
1	c	Pizza sauce
1	ts	Dried oregano
1/2	ts	Pepper
1	pn	Salt
1	c	Skim-milk mozzarella, shred

Pizza filling: In nonstick skillet, brown beef over medium heat, breaking up meat with spoon, about 3 minutes. Drain off fat; stir in pizza sauce, oregano, pepper and salt. Let cool.

Crust: In measure, combine yeast with 1 tb warm water; let stand for 10 minutes. In large bowl, combine flour, sugar, baking powder, baking soda and salt; cut in butter until crumbly. Stir in yeast mixture and buttermilk. On floured surface, knead just until dough holds together; divide into 8 pieces. Roll out each piece into 6-inch circle.

Place 2 heaping tb of filling on half of each circle of dough. Sprinkle 2 tb mozzarella over each mound of filling. Moisten edges of dough with water; fold dough over to make half-moon shapes, sealing edges firmly with fork or fluting edges decoratively [there is a plastic kitchen device that will do all of this for you - currently on TV infomercials [1995-6].]

Brush tops with buttermilk. Place on ungreased baking sheet; bake in 350F 180C oven for about 15-20 minutes or until golden brown.

Variations:

Curry Filling: In nonstick skillet over medium heat, brown 1/2 lb ground turkey for 3 minutes. Stir in 1/2 cup each diced onion, diced potato and frozen peas, 1/2 cup water, 1 tb curry powder, and salt and pepper to taste. Reduce heat to medium-low; cook for 12-15 minutes or until vegetables are tender. Stir in 2 tb chutney. Let cool. Source: Canadian Living magazine [Jul 95] Originator: Mabel Wong, Yellowknife, Northwest Territories, Canada

Per Serving: about 280 calories, 16 g protein, 11 g fat, 29 g carbohydrate [-=PAM=-] PA_Meadows@msn.com

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