Enriched dough pizza crust
Dinner roll type dough with plenty of butter, eggs and milk. This is how they made them at my elementary school back in the late 60's.
I recall them being delicious. Small individual pies with a thick, puffy and tender crust, just a dollop of sauce, ground beef and government cheese in the middle.
Anybody here ever do this?
I think I'm going to give it a try. I bake sandwich bread every week or so now so it's not going to take a lot of effort to take out a few ounces of dough to experiment with.