1 pound extra-lean ground beef
1 small onion, chopped
1 (8 ounce) can tomato sauce
1 tablespoon flour
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
1/4 teaspoon fennel seed
1 (11 ounce) can Pillsbury Refrigerated Crusty French Loaf
4 ounces (1 cup) shredded mozzarella cheese
Heat oven to 350 degrees F. Spray cookie sheet and large skillet with nonstick cooking spray.
In sprayed skillet, combine ground beef and onion; cook until beef is thoroughly cooked, stirring frequently. Drain well. Add tomato sauce, flour, basil, oregano and fennel seed; mix well. Reduce heat to medium-low and simmer 5 minutes. Remove from heat.
Meanwhile, remove dough from can and place on lightly floured surface. Cut loaf in half lengthwise. Roll each half to form a 16 x 4-inch rectangle. You may want to stretch the dough with your hands to the correct size. Place 1 dough rectangle on sprayed cookie sheet, stretch it to the correct size on cookie sheet. Stir 1/2 cup of the cheese into ground beef mixture. Spoon and spread mixture over dough rectangle on cookie sheet. Sprinkle with remaining 1/2 cup cheese. Top with remaining dough rectangle. Again, stretch the dough to cover and form the top of the sandwich. Bake at 350 degrees F for 20 to 30 minutes or until golden brown.
Cut into slices.
Source: $2,000 winner in the 2002 Pillsbury Bake-Off Contest
Makes 6 servings.