Cherylanns Bacon Cheeseburgers |
|
 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 24 |
|
I made these when the kids had their friends over. I never seemed to make enough. Ingredients:
2 pkgs. active dry yeast |
2/3 cup warm water, 110 |
2/3 cup warm milk, 110 |
1/4 cup sugar |
1/4 cup shortening |
2 eggs |
2 tsp. salt |
4 1/2 to 5 cups flour |
--filling |
1 lb. sliced bacon, diced |
2 lb. ground beef |
1 small onion, chopped |
1 1/2 tsp. salt |
1/2 tsp. pepper |
1 lb. velveeta cheese, cubed |
3-4 tbsp. butter, melted |
ketchup, mustard, barbecue sauce |
Directions:
1. In a large mixing bowl, dissolve yeast in warm water. Add milk, sugar, shortening, eggs, salt and 3 1/2 cups flour. Stir until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a dutch oven, cook the beef, onion, salt and pepper over medium heat until the meat is no longer pink; drain. Add bacon and cheese; cook and stir until cheese is melted. Remove from heat.
4. Punch dough down. Turn onto lightly floured surface; divide into 4 equal portions. Roll each portion into a 12x8 rectangle Cut into 6 squares. Place 1/4 cup meat mixture in the center of each square. Bring corners together and pinch to seal.
5. Place 2 apart on greased baking sheets. Bake at 400* for 9-11 minutes or until lightly browned. Serve with ketchup, mustard and barbecue sauce for dipping
|
|