Contributed by: LeAnn R. Ralph
Use your imagination to fill these hot sandwiches. The recipe makes 15 or 16 sandwiches. Leftovers can be used for snacks and to take to work for lunch.
Dissolve yeast in warm water. Stir in remaining ingredients. Knead for a couple of minutes. Dough will be a little soft and sticky.
Divide dough into balls the size of small eggs.
Use what you like for the filling. I have used slices of summer sausage, thin-sliced ham, cotto salami, smoked turkey breast, dried beef. For the cheese, I have used cheddar, colby, and mozerella.
Assembling the Kangaroo Pouches
Roll dough to approximately 6 inches wide by 8 inches long. Place a slice of meat and a slice of cheese slightly below the center of the dough. Drizzle a few drops of Italian salad dressing or a scant teaspoon of spaghetti sauce over the cheese. I have also used a scant teaspoon of sour cream or blue cheese salad dressing.
Bring the top part of the dough over the filling and seal the edges by rolling up the dough toward the filling.
Place sandwiches on a greased baking sheet.
Bake at 325 degrees for 20 to 25 minutes. Some of the cheese may melt out of the Kangaroo Pouches, but in that case, when you serve them, scoop the melted cheese on top of the sanwiches.
Serve with a salad or other fresh vegetables.
Yield: 15 or 16 Kangaroo Pouches
Note: My husband loves to take to these to work and heats them up in the microwave for lunch.
LeAnn R. Ralph is the author of the farm books "Cream of the Crop (More True Stories from Wisconsin Farm)" (trade paperback, Sept. 2005); "Christmas in Dairyland (True Stories from a Wisconsin Farm" (trade paperback 2003); "Give Me a Home Where the Dairy Cows Roam" (trade paperback 2004); "Preserve Your Family History (A Step-by-Step Guide for Interviewing Family Members and Writing Oral Histories" (e-book 2004). You are invited to read sample chapters, order books and sign up for the free newsletter, Rural Route 2 News - http://ruralroute2.com
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