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Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 1 cup warm water 1 whole egg 1/4 cup butter -- melted and cooled 1/2 cup sugar 1/2 teaspoon salt 3 1/2 cups flour 2 1/2 teaspoons instant yeast Filling 1 can sauerkraut -- drained, * See notes 2 onions -- finely chopped 1 pound lean ground beef 2 cloves garlic -- minced 1/4 teaspoon pepper 2 cups monterey jack cheese -- shredded 1/4 cup parsley -- finely chopped BUNS Place all ingredients in your bread machines fully assembled pan and in the order specified by your machines manufacturer. Select the dough or manual cycle and press start. You may need to adjust the dough by adding a tablespoon or water or flour at a time until the dough is tacky to the touch. However, no dough should stick to your finger when you pull it away. FILLING Place onions, hamburger and garlic in skillet. Cook until hamburger is done, about 10 minutes. Drain excess grease from mixture and stir in sauerkraut. Cook mixture until all moisture is gone. Remove from heat and cool slightly, then add pepper, cheese and parsley to mixture, Mix well and cool. ASSEMBLY Punch down dough and knead lightly. Roll out on a floured board into 13" x 25" sheet. Cut dough into 10-5" x 6-1/2" sections. Place 1/2 cup filling down center of the dough, fold dough over and pinch to seal seams. Place buns seam side down about 2" apart on lightly greased baking sheet, cut 2 slashes in top. Cover lightly and let rise in a warm place until puffy, about 30 minutes. Bake in a 375 degree oven until golden brown, about 15-20 minutes. Copyright: "Robert Barnett, The Bread Machine Digest - http://www.breadmachinedigest.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 467 Calories; 22g Fat (42.3% calories from fat); 20g Protein; 47g Carbohydrate; 3g Dietary Fiber; 85mg Cholesterol; 471mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 3 Fat; 1/2 Other Carbohydrates. NOTES : While I am sure a lot of you are thinking. Yuck!!! Sauerkraut, but don't let that stop you from making this recipe. The sauerkraut when cooked mellows out a lot and then flavor from the onions, garlic and cheese as well as them hamburger really blends well with what is left of the saurekraut taste. Ass to that the slightly sweet dough that encases the filling and you have a pocket sandwich that is flavor and tasty and will no sauerkraut taste. CHEESE If you don't use the jack cheese you want to use a strong flavored soft melting cheese. Jack is really the best for this recipe. Ground Beef Use a moderately lean ground beef. You don't want it really fatty but you need some fat for flavor. I do not recommend using ground sirloin it has too little fat. If you don't want to use meat you can use Yves Veggie Ground Round which is a wonderful all vegetable fat free ground meat substitute. You can find more information about this product at: http://www.yvesveggie.com/usa/grndround/index.html It also freezes very well. Sauerkraut The size of the can called for in the recipe is a standard size can of kraut. I would guess that to be about 14 or 15 oz. However, you can use what you like. When using homemade kraut I use 2 to 3 cups depending on my mood. Do your self a favor and use a good quality kraut. I make my own, however any naturally fermented kraut will do. Check you local health food store or your local Trader Joes (they have their own brand in the cooler section that is very good). Otherwise the kraut in the plastic bags sold in the hot dog section of your supermarket is good. Canned kraut should only be used as a last resort.