This is a recipe I found in Taste of Home
2 pkgs (1/4 oz each) active dry yeast
½ C warm water
¾ C warm milk
¼ sugar
¼ shortening
1 egg
1 tsp salt
3½ to 4 C flour
1½ lbs ground beef
¼ C chopped onion
salt and pepper
garlic powder
1 can (8 oz) tomato sauce
8 slices American cheese, quartered
In a mixing bowl, dissolve yeast in warm water. Add milk, sugar, shortening, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. In a skillet, cook beef, onion, salt, pepper and garlic till done; drain. Stir in tomato sauce. Remove from heat; set aside. Punch dough down; divide into 16 pieces. On a lightly floured surface, gently roll out and stretch each piece into a 5-inch circle. Top each circle with two pieces of cheese and about 3 TBS beef mixture. Bring dough over filling to center; pinch edges to seal. Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 400 for 8-12 minutes or until golden brown. Serve warm Refrigerate leftovers. Yield: 16 sandwiches.
(Cooks note. The first time I made this I felt like it needed a little more zing. So I added some brown sugar, Worcestershire sauce, and some vinegar (about 1 TBS each) to make it a little more bbq-y. or I think just adding some bbq sauce would work too. I also prefer the taste of cheddar cut off the block to the cheese slices. Just a couple of variations to think about. )
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