Ingredients Jump to Instructions ↓

  1. 1 1/4 cups 296ml Water at

  2. 110 to

  3. 2 1/4 teaspoons 11ml Quick-rise yeast - (1 pkg)

  4. 2 cups 125g / 4.4oz All-purpose flour

  5. 1 teaspoon 5ml Salt

  6. 1 Egg

  7. 2 tablespoons 30ml Vegetable oil

  8. 1 1/2 cups 93g / 3 1/3oz Graham flour

  9. Filling

  10. 1 1/2 lbs 681g / 24oz Lean ground beef

  11. 1/2 cup 31g / 1.1oz Chopped onions

  12. 1 cup 237ml Tomato sauce

  13. 1/4 cup 59ml Catsup

  14. 1 teaspoon 5ml Garlic salt

  15. 1/2 teaspoon 2 1/2ml Leaf oregano

  16. 1 Pepper

Instructions Jump to Ingredients ↑

  1. May be frozen. Defrost in the fridge, on the way to a picnic or in the microwave if you want them in a hurry.

  2. 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.

  3. 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 is ready.

  4. 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.

  5. 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.


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