Cooking spray
1-1/4 lb. ground sirloin
3-1/2 C. diced baking potato (about 1-1/4 lb.)
1 C. chopped onion
2 large garlic cloves, minced
1-1/2 tsp. dried oregano
1-1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
Dash of black pepper
1/3 C. all-purpose flour
1/2 C. beer
1 (10.5-oz.) can beef consomme
1 (14.5-oz.) can diced tomatoes with green pepper and onion, drained
2 T. chopped pitted green olives
1 T. cider vinegar
1 (10.6-oz.) box refrigerated garlic breadsticks

Preheat oven to 350 degrees. 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 C.; level with a knife. Add flour to pan; cook 1 minute. Gradually add beer, consomme, 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 T. garlic spread that is packaged with breadsticks over crust; reserve remaining spread for another use. Bake at 350 degrees for 25 minutes or until golden brown and bubbly around the edges. Let stand 10 minutes before serving.

Yield: 6 servings

Calories: 432
Fat: 9.6 g
Fiber: 3.1 g