Baked sandwiches
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Baked sandwiches
  Sandwiches    Diabetic  
Last updated 6/12/2012 12:55:11 AM. Recipe ID 17086. Report a problem with this recipe.
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      Title: Baked sandwiches
 Categories: Diabetic, Sandwiches, Low-fat/cal
      Yield: 12 Servings
 
  1 1/4 c  Water at 110 to 115 F
  2 1/4 ts Quick-rise yeast (1 pkg)
      2 c  All-purpose flour
      1 ts Salt
      1    Egg
      2 tb Vegetable oil
  1 1/2 c  Graham flour
           FILLING
  1 1/2 lb Lean ground beef
    1/2 c  Chopped onions
      1 c  Tomato sauce
    1/4 c  Catsup
      1 ts Garlic salt
    1/2 ts Leaf oregano
      1 pn Pepper
 
  May be frozen.  Defrost in the fridge, on the way to a picnic or in
  the microwave if you want them in a hurry.
  
  Combine water and yeast in mixer bowl and let stand 5 minutes.  Add
  all purpose flour and mix at medium speed for another 4 minutes. 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. Turn the
  ball over to grease the top, cover with a cloth and let stand at room
  temperature to rise until doubled in volume.
  
  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. Drain.  Discard fat and juice, return meat and onions to the
  pan. Add tomato sauce, catsup, seasoning and cook over medium heat
  until the meat is dry with no noticeable liquid.  Set meat mixture
  aside to cool until dough is ready.
  
  After the dough has doubled in volume, transfer it to a lightly
  floured working surface.  Knead lightly.  Form into a roll and cut
  into 12 equal portions.  Form each portion into a little ball, cover
  with a cloth and let rest for 10 minutes.
  
  Roll each ball out to form a circle 5 to 6 inches across.  Put about
  1/4 cup of the meat mixture in the center of the circle.  Pull the
  dough up around the filling and press together at the top.  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. Bake
  at 350 F for 40 to 45 minutes or until lightly browned and firm.
  Serve hot, using 1 sandwich per serving, or refrigerate or freeze to
  be used later.
  
  1 sandwich - 293 cal, 2 bread, 2 lean meat exchanges 27 grams
  carbohydrate, 21 grams protein, 9 grams fat, 574 mg sodium.
  
  Low-sodium diets:  Omit salt & garlic salt.  Use low-sodium tomato
  sauce and catsup and 1/4 ts powdered garlic. Low-cholesterol diets:
  Omit egg. Use 2 egg whites or 1/4 cup liquid egg substitute.
  




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Recipe ID 17086 (Apr 03, 2005)

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