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hamburger sandwich dippers

(1 rating)
debbiescott avatar
Recipe by
Debbie Scott
@debbiescott
Pahrump, NV

I also make these stuffed with tuna onion and cheese. They store well in fridge and can be frozen. They reheat well in toaster oven. Kids use the microwave but you lose the crustyness of the bread when you reheat in a microwave. You can also stuff with ham and cheese and after thanksgiving try your turkey dinner all wrapped up in bread! Stuffing graving turkey yams...it is so good and dip them in left over gravy! You get the idea. Hope you enjoy all your sandwiches.

(1 rating)
yield 12 serving(s)
prep time 1 Hr
cook time 20 Min

Ingredients For hamburger sandwich dippers

  • 2
    loaves frozen bread dough
  • 1-1 1/2 lb
    hamburger
  • 2
    carrots diced
  • 1/2
    onion diced
  • 1/2
    head of cabbage chopped
  • 1 tsp
    garlic powder
  • salt and pepper to taste
  • 1 c
    smokey cheddar cheese grated
  • 2
    egg yolks

How To Make hamburger sandwich dippers

  • 1
    Place two frozen loaves of bread on oil sprayed pkate and cover with oil sprayed plastic wrap. I thaw them overnight in the fridge. When thawes cut them into 6 equal slices each loaf. Just let them rest while cooking hamburger.
  • 2
    In large skillet saute onions and carrots and hamburger. Add salt pepper garlic. I mash hambuger till crumbly like taco meat. Cook til meat is done.
  • 3
    Put chopped cabbage on top of meat and put lid on skillet to steam cabbage til done...about 10 min.
  • 4
    Take first slice of bread and shape into a flat circle. Add hamburger mixture to center and sprinkle with grated smoked cheddar cheese to taste.
  • 5
    Now fold dough over hamburger mixture and seal the edges. Repeat these steps until all 12 bread slices are filled, folded and sealed.
  • 6
    Beat 2 egg yolks with 1 tsp garlic salt. Brush tops of each sandwich. It makes them so pretty and adds a nice flavor to the bread.
  • 7
    Put on greased cookie sheet and let rest for 10 minutes. Bake at 350' for 15-20 minutes.
  • 8
    I dip them in spicy mustard and eat! Try regular mustard or ketsup and on occasion we dip them them in au jus.
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