Souper Football

[nverland]

Souper Football
Serves 8

2 pounds ground beef
1 ½ cup diced bell pepper
1 envelope onion soup mix
1-8 ounce can tomato sauce
1 cup shredded cheddar cheese
1 Tbsp chili powder
Pastry for double crust pie

BEFORE KICKOFF
In large skillet, brown ground beef with peppers, drain. Stir in onion soup mix, chili powder, and tomato sauce. Cook, stirring occasionally, 5 minutes. Stir in cheese. Place in bowl and chill.

AT HALFTIME
Divide pastry in two sections. Between 2 sheets of waxed paper roll each section into 10” x 12” rectangles. Place one piece onto greased cookie sheet pan. Cut into a football shape. Spoon chilled meat and cheese filling onto the bottom crust leaving 2” around side, mounding in center. Top with second crust and press edges to seal. Trim edges to match bottom crust. Garnish top with scraps of crust to make stripes and laces for football.

AT FOURTH QUARTER
Heat oven to 425 degrees. Bake football for 30 minutes or until golden brown.

AFTER GAME
Remove football to platter and serve.