Ingredients
- 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 (Pillsbury suggested)
- 1 1/4 cups warm water
- 10 slices American cheese
Directions
Heat oven to 375°. Brown beef in nonstick skillet over medium-high heat. Drain off fat and stir in salt and pepper. Transfer beef to a bowl and set it aside. Heat 1 tablespoon of the olive oil in skillet and sauté onion and garlic for about 1 1/2 minutes. Stir in beef.
In large bowl, combine roll mix, water, and 2 tablespoons of olive oil. Stir until dough is formed. Turn it out onto 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 dough on sheet, cover it with a kitchen towel, and let it rest for 5 minutes. Press dough out to edges of cookie sheet and slice it lengthwise to create two 5- by 15-inch rectangles. Divide beef mixture between rectangles, sprinkling evenly over dough, and top it with slices of American cheese. 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. Kick it up by adding more garlic; adjust cheese to suit your taste.
