Bagel Dog – serves 16 (maybe 32 if you cut each one in half) Appx $1.23 per serving
JohnMorrell Polish Sausages (not Smoked) 48oz pkg
Hillshire Farms Pastrami 2-8 oz pkgs
1 LB Swiss Cheese
1/4 cup Dried Onions
4 pkg. yeast (or 4 T yeast)
1-2 tablespoons Poppy Seeds
1 egg beaten
8 1/2 cups all purpose flour
3 cups of warm water
3-4 Tablespoon of sugar
4 tablespoons of salt
In the bowl of a mixer combine: 3 ½ C Flour, 4 T yeast, sugar, salt and water. Mix until smooth and set aside for 5 minutes. Then add 4 1/2 to 5 cups of flour making a ball of dough. Set aside while you prepare centers.
Take 16 polish sausages (I use John Morrell they taste the best) slit them down the middle making room for the cheese and the pastrami. Take 2 packages of Hillshire Farms pastrami and slice each package in 8 equal portions. Take 1 pound of swiss cheese and cut into 16 equal strips. Beat 1 egg to brush on later and you will also need 1/4 cups dry onion and 2 tablespoons of poppy seeds.
Take the sausages and open them up sprinkle approx. 1/2 teaspoon of dried onion inside, place pastrami and cheese on top of that. Once they are all prepared with the meat and cheese take the dough and cut it into 16 pieces. Roll each piece out flat into a triangle. Place the meat on the shortest end as long as there is enough room to fold over the ends to seal. Brush with egg wash and sprinkle with poppy seeds. Place on a baking sheet Bake @ 375 to 400 degrees for 20-25 minutes or until brown. If you want to you can freeze them individually then wrap in plastic wrap and put in zip lock bags to keep fresh. From frozen they take 5 extra minutes to bake. Enjoy!
These are traditionally served with Yellow Mustard.
JohnMorrell Polish Sausages (not Smoked) 48oz pkg
Hillshire Farms Pastrami 2-8 oz pkgs
1 LB Swiss Cheese
1/4 cup Dried Onions
4 pkg. yeast (or 4 T yeast)
1-2 tablespoons Poppy Seeds
1 egg beaten
8 1/2 cups all purpose flour
3 cups of warm water
3-4 Tablespoon of sugar
4 tablespoons of salt
In the bowl of a mixer combine: 3 ½ C Flour, 4 T yeast, sugar, salt and water. Mix until smooth and set aside for 5 minutes. Then add 4 1/2 to 5 cups of flour making a ball of dough. Set aside while you prepare centers.
Take 16 polish sausages (I use John Morrell they taste the best) slit them down the middle making room for the cheese and the pastrami. Take 2 packages of Hillshire Farms pastrami and slice each package in 8 equal portions. Take 1 pound of swiss cheese and cut into 16 equal strips. Beat 1 egg to brush on later and you will also need 1/4 cups dry onion and 2 tablespoons of poppy seeds.
Take the sausages and open them up sprinkle approx. 1/2 teaspoon of dried onion inside, place pastrami and cheese on top of that. Once they are all prepared with the meat and cheese take the dough and cut it into 16 pieces. Roll each piece out flat into a triangle. Place the meat on the shortest end as long as there is enough room to fold over the ends to seal. Brush with egg wash and sprinkle with poppy seeds. Place on a baking sheet Bake @ 375 to 400 degrees for 20-25 minutes or until brown. If you want to you can freeze them individually then wrap in plastic wrap and put in zip lock bags to keep fresh. From frozen they take 5 extra minutes to bake. Enjoy!
These are traditionally served with Yellow Mustard.
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