Baked sandwiches

Ingredient:

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

Preparation:

Combine water and yeast in mixer bowl and let stand 5 minutes. Addall purpose flour and mix at medium speed for another 4 minutes.Turn the dough out onto a lightly floured board and knead a fewtimes, 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 letstand 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 isbrowned. Drain. Discard fat and juice, return meat and onions to thepan. Add tomato sauce, catsup, seasoning and cook over medium heatuntil the meat is dry with no noticeable liquid. Set meat mixtureaside to cool until dough is ready.
After the dough has doubled in volume, transfer it to a lightlyfloured working surface. Knead lightly. Form into a roll and cutinto 12 equal portions. Form each portion into a little ball, coverwith a cloth and let rest for 10 minutes.
Roll each ball out to form a circle 5 to 6 inches across. Put about1/4 cup of the meat mixture in the center of the circle. Pull thedough up around the filling and press together at the top. Place ona well greased cookie sheet, cover with a cloth and let stand about30 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 tobe used later.

May be frozen. Defrost in the fridge, on the way to a picnic or inthe microwave if you want them in a hurry.