Cheeseburger Bread

This recipe I made one day because I felt like making dough (which especially at the time, meant pizza dough), but I didn't feel like eating pizza.  This seemed like something the kids would really like to eat-- and I was right.  I don't make it often, but it is a nice treat once in a while.  I found it on Familyfun.com.  I'm not sure why it was rated so low.  I liked this recipe because it is simple enough to be able to make your own adjustments as you want.  You can add whatever you want to literally make it a burger bread.  (ex. pickles, spinach, tomatoes, onion, etc...)  So, I would have rated it much higher than the website has it rated.

• 1 pound lean ground beef
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup olive oil
• 1 small onion, chopped

• 1 small garlic clove, minced
• 1 (16-ounce) box hot-roll mix (I used my pizza dough recipe)
• 1 1/4 cups warm water
• 10 slices American cheese (I used shredded cheddar, though the sliced may have been easier

 

1. Heat the oven to 375º F. Brown the beef in a nonstick skillet over medium-high heat. Drain off the fat and stir in the salt and pepper. Transfer the beef to a bowl and set it aside.
   
2. Heat 1 tablespoon of the olive oil in the skillet and sauté the onion and garlic for about 1 1/2 minutes. Stir in the beef.
   
3. In a large bowl, combine the roll mix, water, and 2 tablespoons of the olive oil. Stir until the dough is formed. Turn it out onto a floured surface and knead it for 5 minutes. Line a 10- by 15-inch cookie sheet with parchment paper and lightly grease the paper. Place the dough on the sheet, cover it with a kitchen towel, and let it rest for 5 minutes.
   
4. Press the dough out to the edges of the cookie sheet and slice it lengthwise to create two 5- by 15-inch rectangles. Sprinkle the beef mixture over the two doughs and top it with the slices of American cheese.
   
5. Fold over about 1 inch of the short ends, then roll up each rectangle the long way to create 2 loaves. Pinch the ends closed. Reposition the loaves so they're evenly spaced on the cookie sheet and brush the tops with the remaining olive oil. Bake for 20 minutes or until golden brown. Let the loaves cool for about 7 minutes before slicing. Makes 24 servings.