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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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The filling is delicious in this treat. Prep time does not include rising time. Ingredients:
1 (1/4 ounce) package active dry yeast |
3/4 cup warm water (110-115 degrees f) |
2 tablespoons butter, melted |
1 tablespoon sugar |
1/2 teaspoon salt |
1 egg |
2 cups all-purpose flour |
1 lb lean ground beef |
1 medium onion, chopped |
1 teaspoon garlic salt |
1 (16 ounce) can kidney beans, rinsed and drained |
2/3 cup water |
2 tablespoons chili powder |
1/4 teaspoon ground cumin |
1/4 teaspoon cayenne pepper |
1 1/2 cups shredded cheddar cheese |
1 egg, lightly beaten |
Directions:
1. In large mixing bowl, dissolve yeast in warm water.
2. Add butter, sugar, salt, egg and 1 1/2 cups flour; beat until smooth.
3. Stir in enough remaining flour to form a soft dough.
4. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes.
5. Place in a greased bowl, turning once to grease top.
6. Cover and let rise in a warm place until doubled, about 1 hour.
7. Meanwhile, in a large skillet, cook the beef, onion and garlic salt over medium heat until meat is no longer pink; drain.
8. Stir in the beans, water and seasonings; bring to a boil.
9. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened.
10. Punch dough down.
11. Turn onto a lightly floured surface; roll into a 16-inch by 11-inch rectangle.
12. Transfer to a greased 15-inch by 10-inch baking sheet.
13. Spread beef mixture down center of dough; sprinkle with cheese.
14. On each long side, cut 1-inch wide strips about 1/2 inch from filling.
15. Starting at one end, fold alternating strips at an angle across filling; seal ends.
16. Cover and let rise until doubled, 30 minutes.
17. Brush egg over dough.
18. Bake at 350 degrees for 20-25 minutes or until golden brown.
19. Remove to wire rack; let stand 5 minutes before slicing.
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