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1
May be frozen.
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2
Defrost in the fridge, on the way to a picnic or in the microwave if you want them in a hurry.
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3
Combine water and yeast in mixer bowl and let stand 5 minutes.
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4
Add all purpose flour and mix at medium speed for another 4 minutes.
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5
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.
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6
Turn the ball over to grease the top, cover with a cloth and let stand at room temperature to rise until doubled in volume.
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7
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.
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8
Drain.
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9
Discard fat and juice, return meat and onions to the pan.
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10
Add tomato sauce, ketchup, seasoning and cook over medium heat until the meat is dry with no noticeable liquid.
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11
Set meat mixture aside to cool until dough is ready.
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12
After the dough has doubled in volume, transfer it to a lightly floured working surface.
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13
Knead lightly.
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14
Form into a roll and cut into 12 equal portions.
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15
Form each portion into a little ball, cover with a cloth and let rest for 10 minutes.
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16
Roll each ball out to form a circle 5 to 6 inches across.
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17
Put about 1/4 cup of the meat mixture in the center of the circle.
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18
Pull the dough up around the filling and press together at the top.
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19
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.
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20
Bake at 350F (180C) for 40 to 45 minutes or until lightly browned and firm.
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21
Serve hot, using 1 sandwich per serving, or refrigerate or freeze to be used later.
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22
1 sandwich - 293 cal, 2 bread, 2 lean meat exchanges 27 grams carbohydrate, 21 grams protein, 9 grams fat, 574 mg sodium.
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23
Low-sodium diets: Omit salt and garlic salt.
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24
Use low-sodium tomato sauce and ketchup and 1/4 teaspoons powdered garlic.
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25
Low-cholesterol diets: Omit egg.
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26
Use 2 egg whites or 1/4 cup liquid egg substitute.
