1 1/4 c Water at 110 to 115 F
2 1/4 ts Quick-rise yeast (1 pkg)
2 c All-purpose flour
1 ts Salt
2 tb Vegetable oil
1 1/2 c Graham flour
1 1/2 lb Lean ground beef
1/2 c Chopped onions
1 c Tomato sauce
1/4 c Catsup
1 ts Garlic salt
1/2 ts Leaf oregano
1 pn Pepper
May be frozen. Defrost in the fridge, on the way to a picnic or in the
microwave if you want them in a hurry.
Combine water and yeast in mixer bowl and let stand 5 minutes. Add all
purpose flour and mix at medium speed for another 4 minutes. Turn the dough
out onto a lightly floured board and knead a few times, form into a ball
and place in a well-greased mixing bowl. Turn the ball over to grease the
top, cover with a cloth and let stand at room temperature to rise until
doubled in volume.
While the dough is rising, cook the meat and onions over medium heat,
stirring frequently, until the onions are soft and the meat is browned.
Drain. Discard fat and juice, return meat and onions to the pan. Add
tomato sauce, catsup, seasoning and cook over medium heat until the meat is
dry with no noticeable liquid. Set meat mixture aside to cool until dough
After the dough has doubled in volume, transfer it to a lightly floured
working surface. Knead lightly. Form into a roll and cut into 12 equal
portions. Form each portion into a little ball, cover with a cloth and let
rest for 10 minutes.
Roll each ball out to form a circle 5 to 6 inches across. Put about 1/4
cup of the meat mixture in the center of the circle. Pull the dough up
around the filling and press together at the top. Place on a well greased
cookie sheet, cover with a cloth and let stand about 30 to 40 minutes at
room temperature or until doubled in volume. Bake at 350 F for 40 to 45
minutes or until lightly browned and firm. Serve hot, using 1 sandwich per
serving, or refrigerate or freeze to be used later.
1 sandwich - 293 cal, 2 bread, 2 lean meat exchanges 27 grams carbohydrate,
21 grams protein, 9 grams fat, 574 mg sodium.
Low-sodium diets: Omit salt & garlic salt. Use low-sodium tomato sauce
and catsup and 1/4 ts powdered garlic. Low-cholesterol diets: Omit egg. Use
2 egg whites or 1/4 cup liquid egg substitute.
Source: The High Fiber Cookbook for Diabetics by Mabel Cavaiani, 1987
Shared but not tested by Elizabeth Rodier, Dec 93
Posted to MM-Recipes Digest V3 #273
Date: Sun, 6 Oct 1996 01:12:23 -0400