1 teaspoon active dry yeast
1 teaspoon sugar
1/2 cup warm water (110-115°F)
2 tablespoons softened butter
2 tablespoons nonfat dry milk powder
1 beaten egg
1/2 teaspoon salt
1 1/2 tablespoons sugar
1/4 cup warm water
2 cups flour
Filling
1 pound lean ground beef
1/4 cup sliced fresh mushrooms
8 ounces tomato sauce
2 tablespoons taco seasoning
1 beaten egg
1/2 cup shredded cheddar cheese
1/4 cup sliced ripe olives

Dissolve yeast and sugar together in wataer. Let stand 5 minutes till bubbly. Add butter, milk powder, egg, salt, sugar and water. Stir in enough flour to form a soft dough. Turn out onto floured surface and knead 6-8 minutes till smooth and elastic. Place in greased bowl, turning to coat top. Cover and let rise in warm place 1 hour till doubled.
Filling
Brown beef and mushrooms together till meat is no longer pink. Drain. Stir in tomato sauce and taco seasoning. Set aside 1 tablespoon of beaten egg. Add remaining egg to taco mixture. Grease baking sheet. Punch dough down. Turn out onto lightly floured surface. Roll into 15x12 inch rectangle. Place on prepared baking sheet. Spread filling lengthwise down center third of rectangle. Sprinkle with cheese and olives. On each long side, cut 1 inch wide strips about 2 1/2 inches in toward center. Starting on one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise 30 minutes. Heat oven to 350°F. Brush with reserved egg. Bake 20-25 minutes till golden brown. Remove from baking sheet to rack.
Nicole's Note
Good stuff. Left out mushrooms and olives for Denzil. Added 1/2 can drained black beans to meat mixture, too. Very tasty.