3 1/2 cups diced baking potato (about 1 1/4 pounds)
1 cup chopped onion
1 1/4 pounds ground sirloin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
Dash of black pepper
2 large garlic cloves, minced
1/3 cup all-purpose flour
1/2 cup beer
1 (10.5-ounce) can beef consommè
1 (14.5-ounce) can diced tomatoes with green pepper and onion, drained
2 tablespoons chopped pitted green olives
1 tablespoon cider vinegar
1 (10.6-ounce) box refrigerated garlic breadsticks
Preheat oven to 350°.
To prepare filling, heat a large Dutch oven coated with cooking spray over medium heat. Add
potato and onion; cover and cook 7 minutes, stirring occasionally. Add beef and next 6
ingredients (beef through garlic); cook, uncovered, 7 minutes or until browned, stirring to
crumble. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan;
cook 1 minute. Gradually add beer, consommè, and tomatoes; bring to a boil. Remove from
heat, and stir in olives and vinegar.
Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Unroll both dough
portions (do not separate dough into breadsticks); roll dough together, forming a 12 x 10-inch
rectangle. Place dough on top of beef mixture, pressing to edge of dish. Cut 5 slits in top of
crust to allow steam to escape. Gently brush 1 tablespoon garlic spread that is packaged with
breadsticks over crust; reserve remaining spread for another use.
Bake at 350° for 25 minutes or until golden brown and bubbly around the edges. Let stand 10
minutes before serving.