I am not a food photographer - I wish I were - because I could show how wonderfully these came out. I used the same recipe as yesterday for the bread dough - but this time I cut the original recipe in 1/2 - for 36 instead of the original 72 servings the recipe calls for. You'll find the dough recipe here
Dee's Health Bread
While it was rising - I sauteed 3 onions with about 3 lbs of ground beef. Also threw in some spices - sorry - I don't measure - but it was a good bit of cayenne pepper, salt and cinnamon. (Hint, if you've never tried Vietnamese Cinnamon - I highly recommend it - I get my from Penzeys spices - excellent quality !)
After the meat was browned, I threw in a couple cans of fire roasted tomatoes and a small can of tomato paste - then I just let it simmer until almost all the liquid was gone.
TAfter the bread had risen - I separated it into about a dozen balls - then flattened each ball and stretched it into a circle - some circles were much bigger than others - but they all worked ! Filled each one with some of the meat mixture and some shredded mozzarella cheese - I baked some with the seam up, and I baked some with the seam down. While the seam down looks nicer, some of them leaked - so more of a clean up. Since I don't like clean up - next time I make these, and believe me, there will be a next time - anyway, next time I'll just keep seams up. AFter they were all stuffed I let them rise again for about an hour. I'm not sure you'd have to wait that long - I just had to make a swim practice run - so it was an hour before I got them in the oven.
Afterwards - in a 350* oven I baked them for 20 minutes - I only did 1 cookie sheet at a time - wanted to make sure they got nice and brown on the top and bottom. They were wonderful. The dough is much healthier than regular white bread that I used to use ... and the kids still loved them - 2 thumbs up !