Sunday, March 25, 2012

Hamburger Roll


1 ½  pound ground beef
1  cup diced onions
2 (10 ¾ oz.) cans tomato soup, separated 
         and   (not diluted with water)
¼   cup butter, softened
2  cups flour
1  teaspoon salt
1  Tablespoon baking powder
1  teaspoon ground or rubbed sage

1.  Preheat oven to 350°.
2.  Brown the beef in a large skillet.
3.  While the meat is browning, open the cans of soup and remove 6 oz. or ¾ cup worth of soup from one can and set those 6 ounces aside.
4.  If you used high fat beef, drain the grease off the browned meat. 
5.  Return the meat to a medium heat and add in the diced onion.
6.  Cook the meat and onion for 5 minutes together.
7.  Add the full can of undiluted soup along with the remaining 4 3/4 oz. undiluted tomato soup that is in the other can to the browned meat and stir well to combine.
8.  Remove from heat and set aside.
9.  In a medium bowl, cut the butter into the dry ingredients using a fork.
10.  Add in the 6 ounces of reserved undiluted tomato soup and stir together with the fork. 
11.  If necessary, add 1 or 2 Tablespoons of water to bring the dough together.
12.  Roll the dough out on a lightly floured surface to make a 12x14 inch rectangle.
13.  Fold the dough in half, forming a 12x7 rectangle.                
14.   Carefully lift and place dough onto an ungreased cookie sheet. 
15.  Unfold the dough.
16.  Spoon the meat filling onto one half of the dough, using the fold as a stopping guide. 
17.  Fill completely to the left and right and to the front edges. You’ll end up with a 12 by 7 inch mound of meat.
18.  Gently pull the other half of the dough up over the meat. You do not need to seal the edges.
19.  Bake at 350° for 45-50 minutes, or until browned and hollow sounding when tapped.

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