1 (1 lb.) loaf commercial frozen white bread dough
1 lb. ground round
1/2 c. chopped fresh mushrooms
1/2 c. finely chopped onions
1/4 c. chopped green bell pepper
1/2 c. evaporated skimmed milk
3 tbsp. fine, dry bread crumbs
1 1/2 tsp. dried whole oregano
1/2 tsp. crushed red pepper
3/4 to 1 tsp. fennel seeds, crushed
3 cloves garlic, minced
3/4 c. no salt-added tomato sauce
1 tsp. sugar
1/4 tsp. salt
Vegetable cooking spray

Thaw bread dough.

Combine ground round and next 9 ingredients in large skillet; stir well. Cook over medium heat 10 minutes or until meat is browned, stirring to crumble meat. Add 3/4 cup tomato sauce, sugar and salt; cook 6 minutes, stirring occasionally. Remove from heat; let mixture cool slightly.

Divide dough into 8 equal portions. Working with 1 portion at a time (cover remaining portion to keep dough from drying out), roll each portion to 1/8 inch thickness. Place on a large baking sheet coated with cooking spray, and pat each portion into a 6 inch circle with floured fingertips. Spoon 1/3 cup meat mixture onto half of each circle; moisten edge of dough with water. Fold dough over filling; press edges together with fork to seal. Lightly coat with cooking spray. Bake at 375 degrees for 20 minutes or until golden. Remove from oven, and lightly coat again with cooking spray. Serve warm. Yield: 8 servings.