Wednesday, April 13, 2011

Baked Sandwiches

Made with surprisingly affordable frozen bread dough, this is a throw-together recipe, which only requires time in terms of waiting for your dough to thaw and rise.

I dreamed this up some years back and it was an instant hit. I encourage you to adapt this recipe to your own family, adding vegetables and spices that you enjoy in order to make it truly your own. My version is very simple (to please little ones who like it that way!) and is a great starting place for you.

This sandwich is gorgeous when it is baked and impressive when cut but when you taste how wonderful it is, you’ll be shaking your head at the ease of such a filling meal!

Baked Sandwiches
1 lb ground beef, browned and drained
1 can cream of mushroom soup (or other cream soup)
1 loaf of thawed yeast bread dough
Recommendations: Sauteed onions and bell peppers, seasonings such as Italian seasoning, garlic powder to taste, etc. Can use chicken in place of ground beef and even add a can of diced green chilies to make a baked chicken sandwich with a Mexican flair! Have fun with this sandwich!
On a greased surface, roll out bread dough into a rectangle. Stir together cooked meat, soup, and any other ingredients you choose. Spoon down the center of your rectangle of dough. Fold over sides and ends and pinch closed.
Place on greased baking sheet and cover with cling wrap sprayed with cooking spray to prevent it from sticking to bread. Place in warm place and allow to rise until doubled in size, about one and a half to two hours.
Remove cling wrap and brush with well-beaten egg. Taking a sharp knife, cut several angled slits along the top. Bake at 350 for thirty minutes or until golden brown. Allow to cool for a few minutes, slice, and serve.

Photo courtesy of Southern Plate