2 packages active dry yeast, 1/4 oz.
1/2 cup warm water, 110-115 degrees
3/4 cup warm milk, 110-115 degrees
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
4 cups flour
1 1/2 pounds ground beef
1/4 cup onion, chopped
1 can tomato sauce, 8 oz
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 floured surface; knead until smooth and elastic about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let it rise in a warm place for 30 minutes.
In a skillet, cook beef and onion until meat is no longer pink; drain. Stir in tomato sauce. Remove from heat; set aside. Punch down dough; divide into 16 pieces. On a lightly floured surface, gently roll out and stretch into a 5-in. circle. Top each circle with wo pieces of cheese and about 3 tablespoons of meat mixture. Bring dough over the 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 degrees for 8-12 minues or until golden brown. Serve warm. Refrigeratge leftovers
Note: The dough for the bread can be made in a bread machine that makes 2 pound loaves of bread..
click here for a printer frendly version of this page.