Meat Roll

(Bread Maker for dough)

DOUGH

Water – 1 cup

Vegetable Oil – 1 tablespoon

Salt – ½ teaspoon

Sugar – 1 teaspoon

Bread Flour – 2 cups

Whole Wheat Flour – 1 cup

Nonfat Dry Milk – 3 tablespoons

Yeast – 1 ½ teaspoons

FILLING

Ground Beef – 1 pound

Velvetta – ½ pound

Salt & Pepper to taste

Use the directions for your bread machine. Use the directions that will mix the dough but not bake it.

Cut cheese into 1” cubes and mix together with cooked, drained but still hot meat. Cheese should be warm enough to serve as the “glue” for the filling. If cheese is not melting into meat, warm in microwave for a minute or two.

Remove dough from machine and roll into a rectangle. Spread filling ingredients over the middle third of the rectangle so it runs the length of the wide end. Fold one side over top of the filling and then the other side on top of that; pinch ends closed.

Place, seam side down, on a lightly buttered baking sheet, cover and let rise for about 30 minutes. Lightly oil top and bake in a preheated 350 degree oven for 20 to 30 minutes or until done.

Linda’s Changes:

I melt the cheese in a double-boiler, then add to the cooked meat.

Most of the time I use all white bread flour.

Family History:

This became an instant hit the first time I made it. The book it came from was published in 1991, so I probably have been making it that long.