Foldovers
Yield
4 servingsPrep
20 minCook
20 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
milk
|
|
| 2 | teaspoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
yeast, active dry
or 1 packet |
|
| ½ | cup |
water
warm, 105 - 115 degrees F |
|
| 3 | cups |
all-purpose flour
|
|
| 1 | cup |
whole-wheat flour
sifted |
|
| 1 ½ | pounds |
ground beef
|
|
| ½ | cup |
onions
peeled, chopped |
|
| ¼ | cup |
celery
chopped |
|
| 2 | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
garlic powder
|
|
| ⅛ | teaspoon |
cumin
ground |
|
| 1 | can |
tomato sauce
|
*
|
| ½ | cup |
cheddar cheese
shredded |
|
| ½ | cup |
rice
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
milk
|
|
| 1E+1 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
yeast, active dry
or 1 packet |
|
| 118 | ml |
water
warm, 105 - 115 degrees F |
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 237 | ml |
whole-wheat flour
sifted |
|
| 680.4 | g |
ground beef
|
|
| 118 | ml |
onions
peeled, chopped |
|
| 59 | ml |
celery
chopped |
|
| 1E+1 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
garlic powder
|
|
| 0.6 | ml |
cumin
ground |
|
| 1 | can |
tomato sauce
|
*
|
| 118 | ml |
cheddar cheese
shredded |
|
| 118 | ml |
rice
cooked |
|
Directions
Scald milk.
Stir in sugar and salt and cool to lukewarm.
Dissolve yeast in warm water.
Stir cooled milk mixture into yeast mixture.
Add flour and mix well.
Turn out on a floured board and knead until elastic--about 5 minutes.
Place in a greased bowl.
Cover and let rise in a warm place until doubled--about an hour.
While dough is rising, brown hamburger, onion, and celery in a small amount of oil; stirring so that the hamburger will be crumbly.
Pour off excess fat.
Stir in remaining ingredients. Simmer gently 10 minutes.
When dough has doubled, roll out very thin on a floured board.
Cut into 6 envenly sized squares.
Divide beef mixture into 6 equal portions and put 1 portion in the middle of each dough square.
Fold over as for turnovers and seal edges with a fork.
Place on a lightly oiled baking sheet and let rise in a warm place for 30 minutes.
Make a small slit in the top of each Foldover. Bake at 350℉ (180℃) F for 20 minutes. Let cool.
When cool spread butter on each cooled Foldover and wrap in foil.
Note: If you make large batches for future Foldovers, now is the time to freeze them.
At picnic time, put wrapped Foldovers on a grate and heat.
Thawed Foldovers will take 5 minutes per side; frozen Foldovers will take close to 20 minutes per side.
